Fishes and Shellfishes High in Docosapentaenoic acid (n-6) (241st - 260th) (per 100 g edible portion)

• Fish paste product (kanifumi-kamaboko)
  
  2 mg
• Sea urchin (tsubu-uni)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Squid, Processed product (canned with seasoning)
  
  2 mg
• Squid, Processed product (ika-arare)
  
  2 mg
• Squid, Processed product (seasoned and smoked)
  
  2 mg
• Snow crab (boiled)
  
  2 mg
• Keen's gaper (siphon, raw)
  
  2 mg
• Adductor muscle (niboshi)
  
  2 mg
• Scallop (boiled)
  
  2 mg
• Scallop (raw)
  
  2 mg
• Hard clam (raw)
  
  2 mg
• Short-necked clam (raw)
  
  2 mg
• Jackknife clam (raw)
  
  2 mg
• Yellowfin goby (raw)
  
  2 mg
• Pacific herring (ovary, salted, desalted)
  
  2 mg
• Japanese surfsmelt (raw)
  
  2 mg
• Pacific cod (dried split)
  
  2 mg
• Pacific cod (milt)
  
  2 mg
• Japanese whiting (raw)
  
  2 mg