Docosenoic acid Content of Fishes and Shellfishes
(201 - 210)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
2 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
2 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
1 mg
(per 370 g edible portion)
Black scraper (raw)
-
(per 10 g edible portion)
Shirasuboshi (mild dried)
-
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
Tr
(per 20 g edible portion)
Jellyfish (salted, desalted)
Tr
(per 710 g edible portion)
Common octopus (boiled)
Tr
(per 800 g edible portion)
Common octopus (raw)
Tr
(per 1750 g edible portion)
King crab (canned in brine)
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