Docosenoic acid Content of Fishes and Shellfishes
(131 - 140)
8 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
2 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
10 mg
(per 120 g edible portion)
Abalone (shiokara)
4 mg
(per 100 g edible portion)
Sole (raw)
7 mg
(per 90 g edible portion)
Croaker (baked)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
6 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
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