Docosadienoic acid Content of Fishes and Shellfishes
(71 - 80)
0 mg
(per 47 g edible portion)
Turban shell (raw)
0 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0 mg
(per 26 g edible portion)
Mussel (raw)
0 mg
(per 120 g edible portion)
Abalone (shiokara)
0 mg
(per 120 g edible portion)
Abalone (raw)
0 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0 mg
(per 40 g edible portion)
Short-necked clam (raw)
0 mg
(per 25 g edible portion)
Bloody clam (raw)
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