Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (1st - 20th) (per 100 g edible portion)
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Matsubara's red rockfish (raw)
0 mg
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Horse mackerel (hirakiboshi, raw)
0 mg
-
Horse mackerel (hirakiboshi, baked)
0 mg
-
Ayu sweetfish (wild, raw)
0 mg
-
Ayu sweetfish (wild, baked)
0 mg
-
Ayu sweetfish (cultured, raw)
0 mg
-
Ayu sweetfish (cultured, baked)
0 mg
-
Anglerfish (liver, raw)
0 mg
-
Big-eye sardine (raw)
0 mg
-
Japanese pilchard (maruboshi)
0 mg
-
Mezashi (raw)
0 mg
-
Mezashi (baked)
0 mg
-
Japanese pilchard, Canned product (in brine)
0 mg
-
Japanese eel (kabayaki)
0 mg
-
Skipjack, Canned product (flaked meat in oil)
0 mg
-
Kichiji rockfish (raw)
0 mg
-
Alfonsino (raw)
0 mg
-
Carp (cultured, viscera, raw)
0 mg
-
Gizzard shad (raw)
0 mg
-
Chum salmon (aramaki raw)
0 mg