Docosapentaenoic acid (n-6) Content of Foods
(31 - 40)
21 mg
(per 65 g edible portion)
Spanish mackerel (baked)
17 mg
(per 90 g edible portion)
Barracuda (baked)
27 mg
(per 155 g edible portion)
Three-line grunt (raw)
29 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
134 mg
(per 720 g edible portion)
Mackerel (raw)
25 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
140 mg
(per 450 g edible portion)
Amberjack (raw)
7 mg
(per 45 g edible portion)
Sandfish (namaboshi)
22 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
26 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
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