Foods High in Henicosapentaenoic acid (41st - 60th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  30 mg
• With ovary (boiled)
  
  29 mg
• Mackerel (baked)
  
  28 mg
• Tatamiiwashi
  
  28 mg
• Mackerel (boiled)
  
  27 mg
• With ovary (raw)
  
  27 mg
• Atlantic capelin (semi-dried, baked)
  
  26 mg
• Atlantic capelin (semi-dried, raw)
  
  25 mg
• Shishamo smelt (semi-dried, raw)
  
  25 mg
• Sablefish (raw)
  
  25 mg
• Sandfish (namaboshi)
  
  24 mg
• Atlantic horse mackerel (baked)
  
  24 mg
• Atka mackerel (hirakiboshi)
  
  23 mg
• Shishamo smelt (semi-dried, baked)
  
  23 mg
• Pink salmon (salted)
  
  23 mg
• Yellowstriped butterfish (raw)
  
  22 mg
• Mackerel (raw)
  
  22 mg
• Dogfish (raw)
  
  21 mg
• Japanese sand lance (raw)
  
  21 mg
• Pacific herring (ovary, dried)
  
  20 mg