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S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids > Fatty acid 22:5 (docosapentaenoic acid) (group results)
Fatty acid 22:5 n-3 (12)

Z. Adjunct Characteristics
Adjunct Characteristics Of Meat, Poultry Or Fish (4)

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 Beef, cured, corned beef, canned 
  
  
  
 
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 Frankfurter, cooked 
  
  
  
 
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 Cream, fluid, half and half 
  
  
  
 
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C. Part of Substance: Part Of Animal
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids > Fatty acid 22:5 (docosapentaenoic acid)
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12 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (4)   
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 Fish, salmon, sockeye, canned, drained solids with bone 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
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 Chicken, canned, meat only, with broth