Docosadienoic acid Content of Fishes and Shellfishes
(1 - 10)
18 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
14 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
3 mg
(per 32 g edible portion)
Abalone (canned in brine)
11 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
5 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
3 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
1 mg
(per 55 g edible portion)
Snow crab (canned in brine)
1 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
2 mg
(per 120 g edible portion)
Abalone (steamed and dried)
4 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
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