Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(11 - 20)
95 mg
(per 220 g edible portion)
Mackerel (boiled)
52 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
44 mg
(per 150 g edible portion)
Pacific saury (raw)
78 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
78 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
37 mg
(per 150 g edible portion)
Barracuda (raw)
31 mg
(per 152 g edible portion)
Japanese pilchard (raw)
468 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
35 mg
(per 130 g edible portion)
Pacific saury (baked)
58 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
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