Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(Initial C)
335 mg
(per 186 g edible portion)
Chinook salmon (baked)
269 mg
(per 207 g edible portion)
Chinook salmon (raw)
210 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
192 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
201 mg
(per 30 g edible portion)
Chum salmon (ikura)
648 mg
(per 90 g edible portion)
Chum salmon (sujiko)
344 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
323 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
117 mg
(per 90 g edible portion)
Common Japanese conger (raw)
112 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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