Icosapentaenoic acid Content of Foods
(71 - 80)
280 mg
(per 65 g edible portion)
Spanish mackerel (baked)
147 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
504 mg
(per 120 g edible portion)
Silver warehou (raw)
828 mg
(per 207 g edible portion)
Chinook salmon (raw)
3840 mg
(per 960 g edible portion)
Pink salmon (raw)
4680 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
239 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
342 mg
(per 90 g edible portion)
Spanish mackerel (raw)
160 mg
(per 96 g edible portion)
Black rockfish (raw)
432 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
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