Icosapentaenoic acid Content of Foods
(21 - 30)
1600 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
680 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
7056 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
776 mg
(per 80 g edible portion)
Hairtail (raw)
25380 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
752 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
1488 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
237 mg
(per 30 g edible portion)
Mezashi (raw)
3640 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
756 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
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