Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(201 - 210)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 120 g edible portion)
Silver warehou (raw)
0 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
0 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0 mg
(per 130 g edible portion)
Gizzard shad (raw)
0 mg
(per 1050 g edible portion)
Alfonsino (raw)
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