Icosapentaenoic acid Content of Fishes and Shellfishes
(121 - 130)
17 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
153 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
5 mg
(per 3 g edible portion)
Sea cucumber (konowata)
72 mg
(per 45 g edible portion)
Squid, Processed product (surume)
15 mg
(per 26 g edible portion)
Mussel (raw)
140 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
491 mg
(per 540 g edible portion)
Brown sole (boiled)
7 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
12 mg
(per 9 g edible portion)
Pond smelt (raw)
53 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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