Docosadienoic acid Content of Fishes and Shellfishes
(Initial C)
4 mg
(per 186 g edible portion)
Chinook salmon (baked)
4 mg
(per 207 g edible portion)
Chinook salmon (raw)
0 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0 mg
(per 90 g edible portion)
Common Japanese conger (raw)
0 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
0 mg
(per 710 g edible portion)
Common octopus (boiled)
0 mg
(per 800 g edible portion)
Common octopus (raw)
0 mg
(per 80 g edible portion)
Conger pike (raw)
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