Icosapentaenoic acid Content of Fishes and Shellfishes
(11 - 20)
912 mg
(per 152 g edible portion)
Japanese pilchard (raw)
2090 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2090 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1338 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
109 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1800 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
1600 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
680 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
7056 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
776 mg
(per 80 g edible portion)
Hairtail (raw)
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