Docosadienoic acid Content of Foods
(Initial O) (1 - 10)
0 mg
(per 50 g edible portion)
Ocellated octopus (raw)
0 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
0 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0 mg
(per 30 g edible portion)
Okoshi
0 mg
(per 100 g edible portion)
Olive oil
0 mg
(per 100 g edible portion)
Onigiri
0 mg
(per 5 g edible portion)
Onoroke-mame
0 mg
(per 150 g edible portion)
Ordinary liquid milk
0 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0 mg
(per 20 g edible portion)
Oyster (cultured, raw)
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