Foods Low in Docosapentaenoic acid (n-3) (781st - 800th) (per 100 g edible portion)

• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  25 mg
• Japanese anchovy (niboshi)
  
  26 mg
• Pacific halibut (raw)
  
  26 mg
• Walleye pollack (karashi-mentaiko)
  
  26 mg
• Atka mackerel (hirakiboshi)
  
  26 mg
• Hard clam (tsukudani)
  
  26 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  26 mg
• Pigeon (meat, without skin, raw)
  
  26 mg
• Hen's egg (whole, dried)
  
  26 mg
• Hen's egg (yolk, raw)
  
  26 mg
• Hen's egg (yolk, boiled)
  
  26 mg
• Atka mackerel (raw)
  
  27 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  27 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  27 mg
• Cream (milk fat)
  
  27 mg
• Natural cheese (cream)
  
  27 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  28 mg
• Swine, Sausage (bologna)
  
  28 mg