Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(51 - 60)
234 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1248 mg
(per 960 g edible portion)
Pink salmon (baked)
78 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
144 mg
(per 120 g edible portion)
Silver warehou (raw)
16 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
518 mg
(per 720 g edible portion)
Mackerel (raw)
504 mg
(per 1050 g edible portion)
Alfonsino (raw)
76 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
12 mg
(per 18 g edible portion)
Japanese anchovy (raw)
43 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
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