Icosapentaenoic acid Content of Foods
(81 - 90)
126 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
70 mg
(per 20 g edible portion)
Antarctic krill (raw)
193 mg
(per 55 g edible portion)
Sockeye salmon (baked)
298 mg
(per 155 g edible portion)
Three-line grunt (raw)
630 mg
(per 360 g edible portion)
Fat greenling (raw)
306 mg
(per 150 g edible portion)
Barracuda (raw)
202 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
99 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
193 mg
(per 90 g edible portion)
Horse mackerel (baked)
64 mg
(per 20 g edible portion)
Antarctic krill (boiled)
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