Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(121 - 130)
5 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
3 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
-
(per 4 g edible portion)
Firefly squid (boiled)
1 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
-
(per 10 g edible portion)
Japanese icefish (raw)
14 mg
(per 540 g edible portion)
Brown sole (baked)
5 mg
(per 370 g edible portion)
Black scraper (raw)
-
(per 10 g edible portion)
Shirasuboshi (mild dried)
3 mg
(per 110 g edible portion)
Japanese common squid (baked)
4 mg
(per 125 g edible portion)
Japanese common squid (boiled)
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