Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(31 - 40)
134 mg
(per 720 g edible portion)
Mackerel (raw)
25 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
140 mg
(per 450 g edible portion)
Amberjack (raw)
7 mg
(per 45 g edible portion)
Sandfish (namaboshi)
22 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
26 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
147 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
24 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
15 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
10 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
<
1
…
4
…
23
>
