Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(191 - 200)
0 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0 mg
(per 32 g edible portion)
Abalone (canned in brine)
0 mg
(per 120 g edible portion)
Abalone (shiokara)
0 mg
(per 120 g edible portion)
Abalone (raw)
0 mg
(per 96 g edible portion)
Black rockfish (raw)
0 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in oil)
0 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0 mg
(per 80 g edible portion)
Conger pike (raw)
0 mg
(per 65 g edible portion)
Sandfish (raw)
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