Icosapentaenoic acid Content of Fishes and Shellfishes
(221 - 223)
11 mg
(per 530 g edible portion)
Anglerfish (raw)
-
(per 47 g edible portion)
Turban shell (baked)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
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