Docosapentaenoic acid (n-6) Content of Foods
(61 - 70)
22 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
6 mg
(per 40 g edible portion)
Fish paste product (datemaki)
11 mg
(per 170 g edible portion)
Yellow sea bream (raw)
10 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
9 mg
(per 130 g edible portion)
Horse mackerel (raw)
32 mg
(per 230 g edible portion)
Sponge cake
44 mg
(per 700 g edible portion)
Japanese seaperch (raw)
134 mg
(per 960 g edible portion)
Pink salmon (baked)
11 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
5 mg
(per 40 g edible portion)
Kasutera
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