Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(41 - 50)
111 mg
(per 65 g edible portion)
Spanish mackerel (baked)
680 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
272 mg
(per 170 g edible portion)
Mackerel (baked)
192 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
41 mg
(per 30 g edible portion)
Mezashi (raw)
983 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
150 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
330 mg
(per 220 g edible portion)
Mackerel (boiled)
284 mg
(per 450 g edible portion)
Black sea bream (raw)
269 mg
(per 207 g edible portion)
Chinook salmon (raw)
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