Docosadienoic acid Content of Fishes and Shellfishes
(61 - 70)
0 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0 mg
(per 47 g edible portion)
Adductor muscle (raw)
0 mg
(per 73 g edible portion)
Scallop (boiled)
0 mg
(per 100 g edible portion)
Scallop (raw)
0 mg
(per 100 g edible portion)
Hard clam (tsukudani)
0 mg
(per 50 g edible portion)
Hard clam (baked)
0 mg
(per 48 g edible portion)
Hard clam (boiled)
0 mg
(per 100 g edible portion)
Hard clam (raw)
0 mg
(per 50 g edible portion)
Freshwater clam (raw)
0 mg
(per 47 g edible portion)
Turban shell (baked)
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