Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(171 - 180)
Tr
(per 47 g edible portion)
Turban shell (baked)
Tr
(per 120 g edible portion)
Abalone (steamed and dried)
Tr
(per 90 g edible portion)
Pacific cod (raw)
0 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
0 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 20 g edible portion)
Antarctic krill (raw)
0 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
0 mg
(per 710 g edible portion)
Common octopus (boiled)
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