Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(21 - 30)
24 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
35 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
35 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
18 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
3 mg
(per 18 g edible portion)
Japanese anchovy (raw)
335 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
21 mg
(per 65 g edible portion)
Spanish mackerel (baked)
17 mg
(per 90 g edible portion)
Barracuda (baked)
27 mg
(per 155 g edible portion)
Three-line grunt (raw)
29 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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