Docosadienoic acid Content of Fishes and Shellfishes
(91 - 100)
0 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0 mg
(per 4500 g edible portion)
Yellowtail (mature, 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 80 g edible portion)
Conger pike (raw)
0 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0 mg
(per 65 g edible portion)
Sandfish (raw)
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