Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(11 - 20)
3458 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
8640 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
304 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
90 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
300 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
112 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
267 mg
(per 152 g edible portion)
Japanese pilchard (baked)
1533 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
198 mg
(per 152 g edible portion)
Japanese pilchard (raw)
690 mg
(per 460 g edible portion)
Silver pomfret (raw)
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