Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(111 - 120)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
1 mg
(per 50 g edible portion)
Hard clam (baked)
5 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
2 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
2 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
5 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
5 mg
(per 90 g edible portion)
Croaker (baked)
19 mg
(per 950 g edible portion)
Croaker (raw)
14 mg
(per 540 g edible portion)
Brown sole (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
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