Docosadienoic acid Content of Fishes and Shellfishes
(181 - 190)
0 mg
(per 25 g edible portion)
Mezashi (baked)
0 mg
(per 30 g edible portion)
Mezashi (raw)
0 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
0 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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