Foods Low in Docosapentaenoic acid (n-6) (941st - 960th) (per 100 g edible portion)
- Black-tipped fusilier (raw)
- Horse mackerel (baked)
- Black scraper (ajitsuke-hirakiboshi)
- Skipjack, Processed product (kakuni)
- Yellowfin goby (tsukudani)
- Gurnard (raw)
- Whale (ventral groove meat, raw)
- Atlantic horse mackerel (baked)
- Tile fish (boiled)
- Japanese eel (cultured, raw)
- Hen's egg (whole, boiled and canned in brine)
- Japanese parrot fish (raw)
- Japanese pilchard, Canned product (in oil)
- Catfish (raw)
- Tuna, Canned product (flaked meat with seasoning)
- Common Japanese conger (steamed)
- Japanese pilchard (shioiwashi)
- Striped marlin (raw)
- Swordfish (raw)
- Rainbow trout (cultured in sea, raw)