Icosapentaenoic acid Content of Foods
(61 - 70)
275 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
967 mg
(per 186 g edible portion)
Chinook salmon (baked)
133 mg
(per 65 g edible portion)
Sandfish (raw)
230 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
2160 mg
(per 720 g edible portion)
Mackerel (raw)
48 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
4416 mg
(per 960 g edible portion)
Pink salmon (baked)
414 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
45 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
462 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
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