Docosadienoic acid Content of Meats
(Initial C) (81 - 87)
0 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
0 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
0 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
0 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
0 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0 mg
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
0 mg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
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