Icosapentaenoic acid Content of Foods
(Initial M) (1 - 10)
1 mg
(per 3 g edible portion)
Ma-konbu (dried)
0 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1122 mg
(per 170 g edible portion)
Mackerel (baked)
1364 mg
(per 220 g edible portion)
Mackerel (boiled)
1488 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
2090 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
2090 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2160 mg
(per 720 g edible portion)
Mackerel (raw)
4125 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
<
1
…
4
>
