Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(1 - 10)
8 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
25 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
201 mg
(per 460 g edible portion)
Silver pomfret (raw)
432 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
2 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
44 mg
(per 80 g edible portion)
Hairtail (raw)
192 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
45 mg
(per 152 g edible portion)
Japanese pilchard (baked)
40 mg
(per 90 g edible portion)
Spanish mackerel (raw)
75 mg
(per 170 g edible portion)
Mackerel (baked)
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