Icosapentaenoic acid Content of Fishes and Shellfishes
(101 - 110)
90 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
10 mg
(per 4 g edible portion)
Firefly squid (boiled)
12 mg
(per 5 g edible portion)
Sakura shrimp (dried)
662 mg
(per 460 g edible portion)
Silver pomfret (raw)
24 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
135 mg
(per 130 g edible portion)
Horse mackerel (raw)
182 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
176 mg
(per 80 g edible portion)
Conger pike (raw)
22 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
30 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
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