Foods High in Docosapentaenoic acid (n-3) (221st - 240th) (per 100 g edible portion)

• Brown sole (baked)
  
  36 mg
• Natural cheese (emmental)
  
  35 mg
• Swine, Sausage (fresh sausage)
  
  35 mg
• Swine, Sausage (liver)
  
  35 mg
• Cattle, Offal (liver, raw)
  
  35 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  35 mg
• Swine, Loin
  
  34 mg
• Big-eye sardine (raw)
  
  34 mg
• Ayu sweetfish (wild, raw)
  
  34 mg
• Brownstriped mackerel scad (kusaya)
  
  34 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  33 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  32 mg
• Pacific herring (ovary, raw)
  
  32 mg
• Frigate mackerel (raw)
  
  32 mg
• Swine, Ham (shoulder)
  
  31 mg
• Natural cheese (parmesan)
  
  30 mg
• Abalone (canned in brine)
  
  30 mg
• Yellowfin goby (kanroni)
  
  30 mg
• Amago salmon (cultured, raw)
  
  30 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  29 mg