Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (61st - 80th) (per 100 g edible portion)

• Ivory shell (raw)
  
  0 mg
• Adductor muscle (raw)
  
  0 mg
• Surf clam (raw)
  
  0 mg
• Northern shrimp (raw)
  
  0 mg
• Japanese spiny lobster (raw)
  
  0 mg
• Sakura shrimp (boiled)
  
  0 mg
• Blue crab (raw)
  
  0 mg
• Squid, Processed product (surume)
  
  0 mg
• Squid, Processed product (saki-ika)
  
  0 mg
• Squid, Processed product (shiokara)
  
  0 mg
• Common octopus (raw)
  
  0 mg
• Common octopus (boiled)
  
  0 mg
• Sea urchin (raw gonads)
  
  0 mg
• Sea urchin (neri-uni)
  
  0 mg
• Antarctic krill (raw)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Fish paste product (mushi-kamaboko)
  
  0 mg
• Fish paste product (satsuma-age)
  
  0 mg
• Fish paste product (fish sausage)
  
  0 mg
• Walleye pollack (raw)
  
  Tr