Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(181 - 190)
2 mg
(per 40 g edible portion)
Fish paste product (datemaki)
36 mg
(per 710 g edible portion)
Common octopus (boiled)
11 mg
(per 470 g edible portion)
Snow crab (boiled)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
4 mg
(per 110 g edible portion)
Japanese common squid (baked)
28 mg
(per 1780 g edible portion)
King crab (boiled)
6 mg
(per 500 g edible portion)
Snow crab (raw)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
8 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
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