Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(61 - 70)
9 mg
(per 130 g edible portion)
Horse mackerel (raw)
44 mg
(per 700 g edible portion)
Japanese seaperch (raw)
134 mg
(per 960 g edible portion)
Pink salmon (baked)
11 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
12 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
1 mg
(per 9 g edible portion)
Pond smelt (raw)
7 mg
(per 55 g edible portion)
Sockeye salmon (baked)
115 mg
(per 960 g edible portion)
Pink salmon (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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