Icosapentaenoic acid Content of Fishes and Shellfishes
(31 - 40)
1120 mg
(per 200 g edible portion)
With ovary (raw)
1014 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
8070 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
266 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
722 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
304 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
270 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
1425 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
266 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
703 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
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