Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(131 - 140)
2 mg
(per 10 g edible portion)
Japanese icefish (raw)
1 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
3 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
3 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 47 g edible portion)
Turban shell (raw)
54 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
2 mg
(per 48 g edible portion)
Hard clam (boiled)
1 mg
(per 47 g edible portion)
Turban shell (baked)
3 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
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