Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(101 - 110)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
5 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
17 mg
(per 280 g edible portion)
Albacore (raw)
9 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
3 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
11 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
40 mg
(per 960 g edible portion)
Pink salmon (salted)
21 mg
(per 540 g edible portion)
Brown sole (boiled)
6 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
6 mg
(per 140 g edible portion)
Swordtip squid (raw)
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