Docosapentaenoic acid (n-6) Content of Foods
(11 - 20)
45 mg
(per 152 g edible portion)
Japanese pilchard (baked)
40 mg
(per 90 g edible portion)
Spanish mackerel (raw)
75 mg
(per 170 g edible portion)
Mackerel (baked)
95 mg
(per 220 g edible portion)
Mackerel (boiled)
52 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
44 mg
(per 150 g edible portion)
Pacific saury (raw)
78 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
78 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
37 mg
(per 150 g edible portion)
Barracuda (raw)
31 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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