Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(121 - 130)
7 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
2 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
33 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
30 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
17 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1 mg
(per 6 g edible portion)
Loach (raw)
1 mg
(per 6 g edible portion)
Loach (boiled)
2 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
2 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
2 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
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