Docosenoic acid Content of Fishes and Shellfishes
(31 - 40)
273 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
646 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
340 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
594 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
396 mg
(per 120 g edible portion)
Silver warehou (raw)
1339 mg
(per 720 g edible portion)
Mackerel (raw)
8100 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
74 mg
(per 30 g edible portion)
Mezashi (raw)
294 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
1592 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
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