Icosapentaenoic acid Content of Foods
(111 - 120)
12 mg
(per 5 g edible portion)
Wakame (cut and dried)
182 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
176 mg
(per 80 g edible portion)
Conger pike (raw)
22 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
30 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
38 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
855 mg
(per 450 g edible portion)
Amberjack (raw)
103 mg
(per 90 g edible portion)
Barracuda (baked)
180 mg
(per 100 g edible portion)
Hard clam (tsukudani)
32 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
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