Henicosapentaenoic acid Content of Foods
(Initial M) (11 - 20)
0 mg
(per 105 g edible portion)
Maitake (dried)
0 mg
(per 105 g edible portion)
Maitake (raw)
0 mg
(per 30 g edible portion)
Manju (kasutera-manju)
0 mg
(per 30 g edible portion)
Manju (kuri-manju)
0 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
0 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
0 mg
(per 25 g edible portion)
Milk chocolate
4 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0 mg
(per 40 g edible portion)
Monaka
0 mg
(per 10 g edible portion)
Mukago (raw)
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