Icosapentaenoic acid Content of Fishes and Shellfishes
(51 - 60)
1134 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1364 mg
(per 220 g edible portion)
Mackerel (boiled)
3537 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
57 mg
(per 10 g edible portion)
Japanese sand lance (raw)
328 mg
(per 90 g edible portion)
Common Japanese conger (raw)
361 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
275 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
967 mg
(per 186 g edible portion)
Chinook salmon (baked)
133 mg
(per 65 g edible portion)
Sandfish (raw)
230 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
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