Icosapentaenoic acid Content of Foods
(151 - 160)
344 mg
(per 540 g edible portion)
Brown sole (baked)
146 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
19 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
14 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
4 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
44 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
14 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
82 mg
(per 100 g edible portion)
Scallop (raw)
577 mg
(per 1780 g edible portion)
King crab (boiled)
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