Docosapentaenoic acid (n-6) Content of Meats
(1 - 10)
4 mg
(per 10 g edible portion)
Whale (blubber, raw)
7 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
5 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
4 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
8 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
3 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
2 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
8 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
1 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
1 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
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