Docosenoic acid Content of Fishes and Shellfishes
(21 - 30)
950 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
312 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
264 mg
(per 55 g edible portion)
Sockeye salmon (baked)
765 mg
(per 170 g edible portion)
Mackerel (baked)
968 mg
(per 220 g edible portion)
Mackerel (boiled)
399 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
640 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
585 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
254 mg
(per 65 g edible portion)
Sockeye salmon (raw)
3744 mg
(per 960 g edible portion)
Pink salmon (raw)
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