Docosadienoic acid Content of Meats
(11 - 20)
0 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
0 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
0 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
0 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
0 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
0 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
0 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0 mg
(per 10 g edible portion)
Swine (roast pork)
0 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
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