Docosenoic acid Content of Fishes and Shellfishes
(11 - 20)
612 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
420 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
1875 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
1800 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1451 mg
(per 186 g edible portion)
Chinook salmon (baked)
5040 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
4368 mg
(per 960 g edible portion)
Pink salmon (salted)
1180 mg
(per 207 g edible portion)
Chinook salmon (raw)
416 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
4992 mg
(per 960 g edible portion)
Pink salmon (baked)
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