Icosapentaenoic acid Content of Foods
(11 - 20)
1186 mg
(per 152 g edible portion)
Japanese pilchard (baked)
912 mg
(per 152 g edible portion)
Japanese pilchard (raw)
36 mg
(per 3 g edible portion)
Purple laver (toasted)
36 mg
(per 3 g edible portion)
Purple laver (dried)
2090 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2090 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1338 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
109 mg
(per 18 g edible portion)
Japanese anchovy (raw)
33 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
1800 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
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