Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(141 - 150)
2 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
1 mg
(per 73 g edible portion)
Scallop (boiled)
2 mg
(per 100 g edible portion)
Scallop (raw)
1 mg
(per 100 g edible portion)
Hard clam (raw)
-
(per 40 g edible portion)
Short-necked clam (raw)
-
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
2 mg
(per 140 g edible portion)
Pacific cod (dried split)
1 mg
(per 25 g edible portion)
Pacific cod (milt)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
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