Docosapentaenoic acid (n-6) Content of Foods
(21 - 30)
468 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
4 mg
(per 10 g edible portion)
Whale (blubber, raw)
35 mg
(per 130 g edible portion)
Pacific saury (baked)
58 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
24 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
35 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
35 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
18 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
3 mg
(per 18 g edible portion)
Japanese anchovy (raw)
335 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
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