Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(151 - 160)
42 mg
(per 950 g edible portion)
Croaker (raw)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
1 mg
(per 26 g edible portion)
Mussel (raw)
8 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
26 mg
(per 430 g edible portion)
Flying fish (raw)
8 mg
(per 140 g edible portion)
Pacific cod (dried split)
10 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
-
(per 4 g edible portion)
Firefly squid (boiled)
5 mg
(per 108 g edible portion)
Japanese whiting (raw)
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