Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(41 - 50)
33 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
16 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
5 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
71 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
12 mg
(per 90 g edible portion)
Horse mackerel (baked)
131 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
6 mg
(per 30 g edible portion)
Chum salmon (ikura)
7 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
11 mg
(per 90 g edible portion)
Common Japanese conger (raw)
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