Icosapentaenoic acid Content of Fishes and Shellfishes
(61 - 70)
2160 mg
(per 720 g edible portion)
Mackerel (raw)
48 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
4416 mg
(per 960 g edible portion)
Pink salmon (baked)
414 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
45 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
462 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
280 mg
(per 65 g edible portion)
Spanish mackerel (baked)
147 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
504 mg
(per 120 g edible portion)
Silver warehou (raw)
828 mg
(per 207 g edible portion)
Chinook salmon (raw)
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