Docosadienoic acid Content of Fishes and Shellfishes
(11 - 20)
4 mg
(per 186 g edible portion)
Chinook salmon (baked)
4 mg
(per 207 g edible portion)
Chinook salmon (raw)
2 mg
(per 170 g edible portion)
Golden-thread (raw)
1 mg
(per 55 g edible portion)
Sockeye salmon (baked)
1 mg
(per 65 g edible portion)
Sockeye salmon (raw)
10 mg
(per 960 g edible portion)
Pink salmon (raw)
Tr
(per 1750 g edible portion)
King crab (canned in brine)
0 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
0 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0 mg
(per 120 g edible portion)
Fish paste product (hanpen)
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