Docosadienoic acid Content of Fishes and Shellfishes
(31 - 40)
0 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
0 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0 mg
(per 20 g edible portion)
Antarctic krill (raw)
0 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
0 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0 mg
(per 710 g edible portion)
Common octopus (boiled)
0 mg
(per 800 g edible portion)
Common octopus (raw)
0 mg
(per 50 g edible portion)
Ocellated octopus (raw)
0 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
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