Decanoic acid Content of Fishes and Shellfishes
(161 - 170)
0 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
0 mg
(per 170 g edible portion)
Golden-thread (raw)
0 mg
(per 530 g edible portion)
Anglerfish (raw)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
0 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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