Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(81 - 90)
18 mg
(per 360 g edible portion)
Fat greenling (raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
9 mg
(per 100 g edible portion)
Hard clam (tsukudani)
1 mg
(per 6 g edible portion)
Loach (boiled)
6 mg
(per 65 g edible portion)
Sockeye salmon (raw)
6 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
17 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
-
(per 6 g edible portion)
Loach (raw)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
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