Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(Initial O)
3 mg
(per 50 g edible portion)
Ocellated octopus (raw)
2 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
