Docosadienoic acid Content of Fishes and Shellfishes
(141 - 150)
0 mg
(per 720 g edible portion)
Mackerel (raw)
0 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0 mg
(per 960 g edible portion)
Pink salmon (salted)
0 mg
(per 960 g edible portion)
Pink salmon (baked)
0 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
0 mg
(per 130 g edible portion)
Gizzard shad (raw)
0 mg
(per 90 g edible portion)
Croaker (baked)
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