Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(161 - 170)
6 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
2 mg
(per 20 g edible portion)
Antarctic krill (raw)
-
(per 5 g edible portion)
Pacific cod (denbu)
7 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
-
(per 3 g edible portion)
Sea cucumber (konowata)
8 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
2 mg
(per 25 g edible portion)
Pacific cod (milt)
-
(per 7 g edible portion)
Blue sprat (raw)
2 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
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