Foods Low in Docosapentaenoic acid (n-3) (841st - 860th) (per 100 g edible portion)

• Sandfish (raw)
  
  46 mg
• Blue sprat (seasoned and dried)
  
  47 mg
• Yellowfin goby (tsukudani)
  
  49 mg
• Swine, Sausage (semi-dry)
  
  49 mg
• Japanese bluefish (boiled)
  
  50 mg
• Cattle, Offal (rumen, boiled)
  
  50 mg
• Swine, Offal (liver, raw)
  
  50 mg
• Brown sole (boiled)
  
  51 mg
• Rainbow trout (cultured in freshwater, raw)
  
  52 mg
• Walleye pollack (tarako, baked)
  
  52 mg
• Fat greenling (raw)
  
  53 mg
• Black rockfish (raw)
  
  53 mg
• Golden-thread (raw)
  
  54 mg
• Skipjack (caught in autumn, raw)
  
  55 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  55 mg
• Swine, Sausage (mixed)
  
  55 mg
• Masu trout (cultured, raw)
  
  56 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  57 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  57 mg
• Bastard halibut (wild, raw)
  
  58 mg