Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(141 - 150)
2 mg
(per 50 g edible portion)
Freshwater clam (raw)
13 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
5 mg
(per 45 g edible portion)
Squid, Processed product (surume)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
12 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
2 mg
(per 50 g edible portion)
Hard clam (baked)
2 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
6 mg
(per 120 g edible portion)
Abalone (raw)
11 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
10 mg
(per 90 g edible portion)
Croaker (baked)
<
1
…
15
…
23
>
