Icosapentaenoic acid Content of Foods
(41 - 50)
270 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
1425 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
266 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
703 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
475 mg
(per 130 g edible portion)
Gizzard shad (raw)
700 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
90 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
1122 mg
(per 170 g edible portion)
Mackerel (baked)
4435 mg
(per 960 g edible portion)
Pink salmon (salted)
520 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
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