Fishes and Shellfishes Low in Docosapentaenoic acid (n-6) (141st - 160th) (per 100 g edible portion)

• Squid, Processed product (seasoned and smoked)
  
  2 mg
• Squid, Processed product (ika-arare)
  
  2 mg
• Squid, Processed product (canned with seasoning)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Sea urchin (tsubu-uni)
  
  2 mg
• Fish paste product (kanifumi-kamaboko)
  
  2 mg
• Fish paste product (sumaki-kamaboko)
  
  2 mg
• Japanese sand lance (ameni)
  
  3 mg
• Pacific halibut (raw)
  
  3 mg
• Blue sprat (raw)
  
  3 mg
• Blue shark (raw)
  
  3 mg
• Ocellate puffer (cultured, raw)
  
  3 mg
• Purple puffer (raw)
  
  3 mg
• Mussel (raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Hen clam (raw)
  
  3 mg
• Flying squid (raw)
  
  3 mg
• Japanese common squid (raw)
  
  3 mg
• Japanese common squid (boiled)
  
  3 mg
• Japanese common squid (baked)
  
  3 mg