Docosapentaenoic acid (n-6) Content of Fishes and Shellfishes
(Initial S) (31 - 40)
1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
2 mg
(per 500 g edible portion)
Snow crab (raw)
7 mg
(per 55 g edible portion)
Sockeye salmon (baked)
6 mg
(per 65 g edible portion)
Sockeye salmon (raw)
5 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
4 mg
(per 100 g edible portion)
Sole (raw)
21 mg
(per 65 g edible portion)
Spanish mackerel (baked)
40 mg
(per 90 g edible portion)
Spanish mackerel (raw)
3 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
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