Docosenoic acid Content of Fishes and Shellfishes
(41 - 50)
174 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
200 mg
(per 80 g edible portion)
Hairtail (raw)
475 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
264 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
115 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
139 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
2201 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
882 mg
(per 1050 g edible portion)
Alfonsino (raw)
168 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
190 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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