Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(191 - 200)
3 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
4 mg
(per 120 g edible portion)
Fish paste product (hanpen)
5 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
1 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
-
(per 15 g edible portion)
Squid, Processed product (saki-ika)
4 mg
(per 125 g edible portion)
Japanese common squid (boiled)
4 mg
(per 190 g edible portion)
Japanese common squid (raw)
3 mg
(per 140 g edible portion)
Swordtip squid (raw)
2 mg
(per 73 g edible portion)
Scallop (boiled)
-
(per 40 g edible portion)
Short-necked clam (raw)
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