Icosapentaenoic acid Content of Fishes and Shellfishes
(21 - 30)
25380 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
752 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
1488 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
237 mg
(per 30 g edible portion)
Mezashi (raw)
3640 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
756 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
935 mg
(per 150 g edible portion)
Pacific saury (raw)
595 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
187 mg
(per 45 g edible portion)
Sandfish (namaboshi)
525 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
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