Icosapentaenoic acid Content of Foods
(131 - 140)
140 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
491 mg
(per 540 g edible portion)
Brown sole (boiled)
7 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
12 mg
(per 9 g edible portion)
Pond smelt (raw)
53 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
12 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
24 mg
(per 20 g edible portion)
Oyster (cultured, raw)
108 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
82 mg
(per 170 g edible portion)
Yellow sea bream (raw)
404 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
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