Henicosapentaenoic acid Content of Foods
(Initial J) (11 - 20)
53 mg
(per 152 g edible portion)
Japanese pilchard (baked)
60 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
29 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
40 mg
(per 152 g edible portion)
Japanese pilchard (raw)
25 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
34 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
37 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
64 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
50 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
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