Icosapentaenoic acid Content of Fishes and Shellfishes
(71 - 80)
3840 mg
(per 960 g edible portion)
Pink salmon (raw)
4680 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
239 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
342 mg
(per 90 g edible portion)
Spanish mackerel (raw)
160 mg
(per 96 g edible portion)
Black rockfish (raw)
432 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
126 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
70 mg
(per 20 g edible portion)
Antarctic krill (raw)
193 mg
(per 55 g edible portion)
Sockeye salmon (baked)
298 mg
(per 155 g edible portion)
Three-line grunt (raw)
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