Icosapentaenoic acid Content of Foods
(51 - 60)
88 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
592 mg
(per 130 g edible portion)
Pacific saury (baked)
138 mg
(per 25 g edible portion)
Mezashi (baked)
960 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1134 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1364 mg
(per 220 g edible portion)
Mackerel (boiled)
3537 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
57 mg
(per 10 g edible portion)
Japanese sand lance (raw)
328 mg
(per 90 g edible portion)
Common Japanese conger (raw)
361 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
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