Docosenoic acid Content of Fishes and Shellfishes (161 - 170)

-

(per 48 g edible portion)
Hard clam (boiled)
-

(per 26 g edible portion)
Mussel (raw)
-

(per 6 g edible portion)
Loach (boiled)
1 mg

(per 25 g edible portion)
Pacific cod (milt)
1 mg

(per 50 g edible portion)
Ocellated octopus (raw)
3 mg

(per 190 g edible portion)
Japanese common squid (raw)
2 mg

(per 100 g edible portion)
Scallop (raw)
2 mg

(per 100 g edible portion)
Hard clam (tsukudani)
-

(per 50 g edible portion)
Hard clam (baked)
-

(per 20 g edible portion)
Oyster (cultured, boiled)

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