Decanoic acid Content of Foods
(471 - 480)
0 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0 mg
(per 6 g edible portion)
Loach (boiled)
0 mg
(per 6 g edible portion)
Loach (raw)
0 mg
(per 5 g edible portion)
Pacific cod (denbu)
0 mg
(per 140 g edible portion)
Pacific cod (dried split)
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