Docosapentaenoic acid (n-3) Content of Foods
(131 - 140)
20 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
15 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
3 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
1 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
4 mg
(per 15 g edible portion)
Natural cheese (cream)
41 mg
(per 150 g edible portion)
Cream (milk fat)
80 mg
(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
4 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
5 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
26 mg
(per 100 g edible portion)
Hard clam (tsukudani)
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