Docosadienoic acid Content of Fishes and Shellfishes
(Initial J) (1 - 10)
0 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0 mg
(per 110 g edible portion)
Japanese common squid (baked)
0 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0 mg
(per 190 g edible portion)
Japanese common squid (raw)
0 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0 mg
(per 10 g edible portion)
Japanese icefish (raw)
0 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
<
1
2
3
>
