Docosapentaenoic acid (n-3) Content of Foods
(Initial M) (1 - 10)
0 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
272 mg
(per 170 g edible portion)
Mackerel (baked)
330 mg
(per 220 g edible portion)
Mackerel (boiled)
288 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
380 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
361 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
518 mg
(per 720 g edible portion)
Mackerel (raw)
825 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
90 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
<
1
…
4
>
