Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(Initial A)
10 mg
(per 32 g edible portion)
Abalone (canned in brine)
6 mg
(per 120 g edible portion)
Abalone (raw)
109 mg
(per 120 g edible portion)
Abalone (shiokara)
70 mg
(per 120 g edible portion)
Abalone (steamed and dried)
1 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
Tr
(per 47 g edible portion)
Adductor muscle (raw)
17 mg
(per 280 g edible portion)
Albacore (raw)
504 mg
(per 1050 g edible portion)
Alfonsino (raw)
20 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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