Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(81 - 90)
66 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
47 mg
(per 130 g edible portion)
Horse mackerel (raw)
18 mg
(per 45 g edible portion)
Sandfish (namaboshi)
47 mg
(per 65 g edible portion)
Sockeye salmon (raw)
227 mg
(per 700 g edible portion)
Japanese seaperch (raw)
26 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
64 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
38 mg
(per 100 g edible portion)
Sole (raw)
24 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
28 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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