Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(111 - 120)
20 mg
(per 90 g edible portion)
Big-eye sardine (raw)
17 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
10 mg
(per 32 g edible portion)
Abalone (canned in brine)
20 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
3 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
26 mg
(per 100 g edible portion)
Hard clam (tsukudani)
39 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
9 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
2 mg
(per 9 g edible portion)
Pond smelt (raw)
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