Docosadienoic acid Content of Foods
(501 - 510)
0 mg
(per 530 g edible portion)
Anglerfish (raw)
0 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
0 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
0 mg
(per 90 g edible portion)
Common Japanese conger (raw)
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