Decanoic acid Content of Fishes and Shellfishes
(31 - 40)
Tr
(per 10 g edible portion)
Japanese anchovy (niboshi)
0 mg
(per 120 g edible portion)
Fish paste product (hanpen)
0 mg
(per 40 g edible portion)
Fish paste product (datemaki)
0 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0 mg
(per 3 g edible portion)
Sea cucumber (konowata)
0 mg
(per 20 g edible portion)
Sea cucumber (raw)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
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