Docosenoic acid Content of Fishes and Shellfishes
(141 - 150)
20 mg
(per 280 g edible portion)
Albacore (raw)
2 mg
(per 40 g edible portion)
Fish paste product (datemaki)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 9 g edible portion)
Pond smelt (raw)
2 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
4 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
-
(per 10 g edible portion)
Short-necked clam (tsukudani)
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