Icosapentaenoic acid Content of Fishes and Shellfishes
(191 - 200)
4 mg
(per 50 g edible portion)
Freshwater clam (raw)
29 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
15 mg
(per 108 g edible portion)
Japanese whiting (raw)
11 mg
(per 100 g edible portion)
Hard clam (raw)
65 mg
(per 430 g edible portion)
Flying fish (raw)
22 mg
(per 90 g edible portion)
Pacific cod (raw)
2 mg
(per 7 g edible portion)
Fish paste product (naruto)
1 mg
(per 6 g edible portion)
Loach (raw)
1 mg
(per 6 g edible portion)
Loach (boiled)
46 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
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