Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(31 - 40)
210 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
117 mg
(per 90 g edible portion)
Common Japanese conger (raw)
361 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
122 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
162 mg
(per 90 g edible portion)
Spanish mackerel (raw)
288 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
335 mg
(per 186 g edible portion)
Chinook salmon (baked)
153 mg
(per 155 g edible portion)
Three-line grunt (raw)
136 mg
(per 80 g edible portion)
Conger pike (raw)
155 mg
(per 130 g edible portion)
Pacific saury (baked)
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