Fishes and Shellfishes Low in Docosadienoic acid (261st - 280th) (per 100 g edible portion)

• Whelk (raw)
  
  0 mg
• Cockle (foot, raw)
  
  0 mg
• Ivory shell (raw)
  
  0 mg
• Hen clam (raw)
  
  0 mg
• Hard clam (raw)
  
  0 mg
• Hard clam (boiled)
  
  0 mg
• Hard clam (baked)
  
  0 mg
• Hard clam (tsukudani)
  
  0 mg
• Common shield-clam (raw)
  
  0 mg
• Scallop (raw)
  
  0 mg
• Scallop (boiled)
  
  0 mg
• Adductor muscle (raw)
  
  0 mg
• Adductor muscle (niboshi)
  
  0 mg
• Surf clam (raw)
  
  0 mg
• Keen's gaper (siphon, raw)
  
  0 mg
• Northern shrimp (raw)
  
  0 mg
• Japanese spiny lobster (raw)
  
  0 mg
• Tiger prawn (cultured, raw)
  
  0 mg
• Tiger prawn (cultured, boiled)
  
  0 mg
• Tiger prawn (cultured, baked)
  
  0 mg