Docosatetraenoic acid Content of Foods
(451 - 460)
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)
0 mg
(per 5 g edible portion)
Wakame (cut and dried)
0 mg
(per 20 g edible portion)
Tsukudani
0 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
0 mg
(per 5 g edible portion)
Green caviar (raw)
0 mg
(per 18 g edible portion)
Common mushroom (canned in brine, solids)
0 mg
(per 28 g edible portion)
Common mushroom (boiled)
0 mg
(per 10 g edible portion)
Common mushroom (raw)
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