Icosapentaenoic acid Content of Foods
(121 - 130)
18 mg
(per 10 g edible portion)
Japanese icefish (raw)
261 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
72 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
124 mg
(per 73 g edible portion)
Scallop (boiled)
204 mg
(per 120 g edible portion)
Abalone (shiokara)
17 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
153 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
5 mg
(per 3 g edible portion)
Sea cucumber (konowata)
72 mg
(per 45 g edible portion)
Squid, Processed product (surume)
15 mg
(per 26 g edible portion)
Mussel (raw)
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