Docosadienoic acid Content of Fishes and Shellfishes
(101 - 110)
0 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 430 g edible portion)
Flying fish (raw)
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)
0 mg
(per 25 g edible portion)
Pacific cod (milt)
0 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
0 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
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