Icosapentaenoic acid Content of Fishes and Shellfishes
(Initial A)
6 mg
(per 32 g edible portion)
Abalone (canned in brine)
5 mg
(per 120 g edible portion)
Abalone (raw)
204 mg
(per 120 g edible portion)
Abalone (shiokara)
61 mg
(per 120 g edible portion)
Abalone (steamed and dried)
16 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
28 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
3 mg
(per 47 g edible portion)
Adductor muscle (raw)
104 mg
(per 280 g edible portion)
Albacore (raw)
1134 mg
(per 1050 g edible portion)
Alfonsino (raw)
49 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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