Icosapentaenoic acid Content of Fishes and Shellfishes
(151 - 160)
44 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
14 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
82 mg
(per 100 g edible portion)
Scallop (raw)
577 mg
(per 1780 g edible portion)
King crab (boiled)
69 mg
(per 170 g edible portion)
Golden-thread (raw)
79 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
39 mg
(per 50 g edible portion)
Ocellated octopus (raw)
62 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
49 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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