Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(21 - 30)
304 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
240 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
125 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
322 mg
(per 200 g edible portion)
With ovary (raw)
231 mg
(per 150 g edible portion)
Pacific saury (raw)
336 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
168 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
136 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
168 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
380 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
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