Icosapentaenoic acid Content of Fishes and Shellfishes
(131 - 140)
12 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
24 mg
(per 20 g edible portion)
Oyster (cultured, raw)
108 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
82 mg
(per 170 g edible portion)
Yellow sea bream (raw)
404 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
12 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
22 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
28 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
88 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
6 mg
(per 5 g edible portion)
Pacific cod (denbu)
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