Docosadienoic acid Content of Fishes and Shellfishes
(131 - 140)
0 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0 mg
(per 30 g edible portion)
Halfbeak (raw)
0 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
0 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0 mg
(per 170 g edible portion)
Mackerel (baked)
0 mg
(per 220 g edible portion)
Mackerel (boiled)
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