Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(201 - 210)
2 mg
(per 50 g edible portion)
Pacific cod (baked)
6 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
-
(per 7 g edible portion)
Fish paste product (naruto)
11 mg
(per 1750 g edible portion)
King crab (raw)
1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
3 mg
(per 315 g edible portion)
Horsehair crab (boiled)
1 mg
(per 145 g edible portion)
Blue crab (raw)
1 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
1 mg
(per 25 g edible portion)
Bloody clam (raw)
2 mg
(per 90 g edible portion)
Pacific cod (raw)
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