Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(Initial P) (1 - 10)
2 mg
(per 50 g edible portion)
Pacific cod (baked)
-
(per 5 g edible portion)
Pacific cod (denbu)
8 mg
(per 140 g edible portion)
Pacific cod (dried split)
2 mg
(per 25 g edible portion)
Pacific cod (milt)
2 mg
(per 90 g edible portion)
Pacific cod (raw)
16 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
3 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
155 mg
(per 130 g edible portion)
Pacific saury (baked)
150 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
336 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
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