Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(181 - 190)
0 mg
(per 800 g edible portion)
Common octopus (raw)
0 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
0 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0 mg
(per 45 g edible portion)
Squid, Processed product (surume)
0 mg
(per 145 g edible portion)
Blue crab (raw)
0 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
0 mg
(per 10 g edible portion)
Northern shrimp (raw)
0 mg
(per 47 g edible portion)
Adductor muscle (raw)
0 mg
(per 50 g edible portion)
Freshwater clam (raw)
0 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
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