Docosapentaenoic acid (n-3) Content of Foods
(311 - 320)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
4 mg
(per 110 g edible portion)
Japanese common squid (baked)
28 mg
(per 1780 g edible portion)
King crab (boiled)
6 mg
(per 500 g edible portion)
Snow crab (raw)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
8 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
-
(per 3 g edible portion)
Purple laver (seasoned and toasted)
-
(per 3 g edible portion)
Purple laver (toasted)
-
(per 3 g edible portion)
Purple laver (dried)
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