Foods High in Docosapentaenoic acid (n-3) (521st - 540th) (per 100 g edible portion)

• Opossum shrimp (shiokara)
  
  4 mg
• Japanese common squid (baked)
  
  4 mg
• King crab (boiled)
  
  4 mg
• Snow crab (raw)
  
  4 mg
• Adductor muscle (niboshi)
  
  4 mg
• Common shield-clam (raw)
  
  4 mg
• Japanese scallop (cultured, raw)
  
  4 mg
• Yellowfin tuna (raw)
  
  4 mg
• Yellowfin goby (raw)
  
  4 mg
• Japanese surfsmelt (raw)
  
  4 mg
• Skipjack, Processed product (namari-bushi)
  
  4 mg
• Purple laver (seasoned and toasted)
  
  4 mg
• Purple laver (toasted)
  
  4 mg
• Purple laver (dried)
  
  4 mg
• Custard cream bun
  
  3 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  3 mg
• Natural cheese (cottage)
  
  3 mg
• Chicken, Broiler meat (sasami, boiled)
  
  3 mg
• Chicken, Broiler meat (sasami, raw)
  
  3 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  3 mg