Foods Low in Docosapentaenoic acid (n-6) (861st - 880th) (per 100 g edible portion)

• Shirasuboshi (semi-dried)
  
  8 mg
• Chum salmon (boiled)
  
  8 mg
• Chum salmon (baked)
  
  8 mg
• Chinook salmon (raw)
  
  8 mg
• Shishamo smelt (semi-dried, raw)
  
  8 mg
• Loach (raw)
  
  8 mg
• Yellowfin tuna (raw)
  
  8 mg
• Japanese bluefish (boiled)
  
  8 mg
• Firefly squid (tsukudani)
  
  8 mg
• Amago salmon (cultured, raw)
  
  9 mg
• Char (cultured, raw)
  
  9 mg
• Japanese eel (viscera, raw)
  
  9 mg
• Sockeye salmon (raw)
  
  9 mg
• Loach (boiled)
  
  9 mg
• Masu trout (cultured, raw)
  
  9 mg
• Hard clam (tsukudani)
  
  9 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  9 mg
• Sea cucumber (konowata)
  
  9 mg
• Fat greenling (raw)
  
  10 mg
• Angry rockfish (raw)
  
  10 mg