Henicosapentaenoic acid Content of Foods
(Initial Y) (1 - 10)
0 mg
(per 50 g edible portion)
Yaki-onigiri
0 mg
(per 24 g edible portion)
Yatsuhashi
0 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
4 mg
(per 170 g edible portion)
Yellow sea bream (raw)
0 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
389 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
0 mg
(per 110 g edible portion)
Yokan (mushi-yokan)
0 mg
(per 4 g edible portion)
Yuba (dried type)
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