Docosapentaenoic acid (n-6) Content of Foods
(81 - 90)
20 mg
(per 186 g edible portion)
Chinook salmon (baked)
1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
7 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
6 mg
(per 60 g edible portion)
Fish paste product (tsumire)
26 mg
(per 430 g edible portion)
Flying fish (raw)
12 mg
(per 200 g edible portion)
Dried flounder
14 mg
(per 200 g edible portion)
With ovary (raw)
21 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
18 mg
(per 360 g edible portion)
Fat greenling (raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
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