Docosapentaenoic acid (n-3) Content of Meats
(Initial C) (81 - 90)
1 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
5 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
4 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
15 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
6 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
4 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
17 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
4 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
Tr
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
3 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
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