Foods Low in Docosapentaenoic acid (n-3) (821st - 840th) (per 100 g edible portion)

• Cattle, Offal (liver, raw)
  
  35 mg
• Swine, Sausage (liver)
  
  35 mg
• Swine, Sausage (fresh sausage)
  
  35 mg
• Natural cheese (emmental)
  
  35 mg
• Brown sole (baked)
  
  36 mg
• Swine, Offal (feet, boiled)
  
  37 mg
• Japanese sand lance (raw)
  
  38 mg
• Mirinboshi (anchovy)
  
  38 mg
• Brown sole (raw)
  
  39 mg
• Mackerel (saba-bushi)
  
  39 mg
• Hen's egg (yolk, dried)
  
  39 mg
• Big-eye sardine (maruboshi)
  
  40 mg
• Char (cultured, raw)
  
  40 mg
• Walleye pollack (tarako, raw)
  
  41 mg
• Fish paste product (tsumire)
  
  41 mg
• Pidan
  
  41 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  44 mg
• Cattle, Beef product (beefjerky)
  
  45 mg
• Striped marlin (raw)
  
  46 mg
• Pacific herring (migaki-nishin)
  
  46 mg