Icosapentaenoic acid Content of Fishes and Shellfishes
(111 - 120)
38 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
855 mg
(per 450 g edible portion)
Amberjack (raw)
103 mg
(per 90 g edible portion)
Barracuda (baked)
180 mg
(per 100 g edible portion)
Hard clam (tsukudani)
32 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
18 mg
(per 10 g edible portion)
Japanese icefish (raw)
261 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
72 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
124 mg
(per 73 g edible portion)
Scallop (boiled)
204 mg
(per 120 g edible portion)
Abalone (shiokara)
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