Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(1 - 10)
648 mg
(per 90 g edible portion)
Chum salmon (sujiko)
201 mg
(per 30 g edible portion)
Chum salmon (ikura)
46 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
825 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
344 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
798 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
648 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
280 mg
(per 80 g edible portion)
Hairtail (raw)
323 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
2376 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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