Docosapentaenoic acid (n-6) Content of Meats
(Initial S) (51 - 54)
0 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
0 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
-
(per 10 g edible portion)
Swine, Shoulder
<
1
…
6
>
