Docosapentaenoic acid (n-6) Content of Foods
(511 - 520)
0 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0 mg
(per 80 g edible portion)
Conger pike (raw)
0 mg
(per 65 g edible portion)
Sandfish (raw)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 120 g edible portion)
Silver warehou (raw)
0 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
0 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
<
1
…
52
…
70
>
