Foods Low in Docosapentaenoic acid (n-6) (1001st - 1020th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  40 mg
• Hen's egg (whole, sugared)
  
  40 mg
• Brownstriped mackerel scad (kusaya)
  
  41 mg
• Japanese pilchard (raw)
  
  41 mg
• Barracuda (raw)
  
  41 mg
• Mackerel (canned products, miso-ni)
  
  41 mg
• Mackerel (canned productswith seasoning)
  
  41 mg
• Pacific saury (raw)
  
  42 mg
• Japanese pilchard (boiled)
  
  43 mg
• Mackerel (boiled)
  
  43 mg
• Girella (raw)
  
  43 mg
• Mackerel (baked)
  
  44 mg
• Spanish mackerel (raw)
  
  44 mg
• Japanese pilchard (baked)
  
  46 mg
• Mackerel, Processed product (shiosaba)
  
  48 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  49 mg
• Brownstriped mackerel scad (baked)
  
  51 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  51 mg
• Atlantic mackerel (boiled)
  
  52 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  54 mg