Docosadienoic acid Content of Foods
(401 - 410)
0 mg
(per 65 g edible portion)
Sandfish (raw)
0 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
0 mg
(per 430 g edible portion)
Flying fish (raw)
0 mg
(per 6 g edible portion)
Loach (boiled)
0 mg
(per 6 g edible portion)
Loach (raw)
0 mg
(per 5 g edible portion)
Pacific cod (denbu)
0 mg
(per 140 g edible portion)
Pacific cod (dried split)
0 mg
(per 25 g edible portion)
Pacific cod (milt)
0 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
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