Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(101 - 110)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
12 mg
(per 65 g edible portion)
Sandfish (raw)
16 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
25 mg
(per 60 g edible portion)
Fish paste product (tsumire)
18 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
24 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
105 mg
(per 540 g edible portion)
Brown sole (raw)
13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
4 mg
(per 10 g edible portion)
Japanese sand lance (raw)
126 mg
(per 540 g edible portion)
Brown sole (baked)
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