Docosenoic acid Content of Fishes and Shellfishes
(121 - 130)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
2 mg
(per 30 g edible portion)
Halfbeak (raw)
7 mg
(per 130 g edible portion)
Gizzard shad (raw)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1 mg
(per 5 g edible portion)
Pacific cod (denbu)
35 mg
(per 540 g edible portion)
Brown sole (baked)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
-
(per 5 g edible portion)
Sakura shrimp (dried)
34 mg
(per 950 g edible portion)
Croaker (raw)
24 mg
(per 540 g edible portion)
Brown sole (raw)
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