Foods High in Docosapentaenoic acid (n-6) (181st - 200th) (per 100 g edible portion)

• Opossum shrimp (tsukudani)
  
  7 mg
• Shrimp, Processed product (tsukudani)
  
  7 mg
• Short-necked clam (tsukudani)
  
  7 mg
• Walleye pollack (tarako, baked)
  
  7 mg
• Sole (raw)
  
  7 mg
• Shishamo smelt (semi-dried, baked)
  
  7 mg
• Halfbeak (raw)
  
  7 mg
• Sockeye salmon (smoked)
  
  7 mg
• Chum salmon (canned in brine)
  
  7 mg
• Chum salmon (raw)
  
  7 mg
• Golden-thread (surimi)
  
  7 mg
• Japanese sand lance (niboshi)
  
  7 mg
• Hard clam (boiled)
  
  6 mg
• Pond snail (raw)
  
  6 mg
• Tuna, Canned product (flaked light meat in oil)
  
  6 mg
• Albacore (raw)
  
  6 mg
• Atka mackerel (hirakiboshi)
  
  6 mg
• Walleye pollack (tarako, raw)
  
  6 mg
• Pink salmon (canned in brine)
  
  6 mg
• Pink salmon (salted)
  
  6 mg