Henicosapentaenoic acid Content of Foods
(Initial M) (1 - 10)
0 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
48 mg
(per 170 g edible portion)
Mackerel (baked)
59 mg
(per 220 g edible portion)
Mackerel (boiled)
80 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
70 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
95 mg
(per 720 g edible portion)
Mackerel (raw)
27 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
244 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0 mg
(per 105 g edible portion)
Maitake (boiled)
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