Docosatetraenoic acid Content of Fishes and Shellfishes
(171 - 174)
0 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0 mg
(per 530 g edible portion)
Anglerfish (raw)
0 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
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