Docosenoic acid Content of Fishes and Shellfishes
(51 - 60)
188 mg
(per 152 g edible portion)
Japanese pilchard (baked)
231 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
144 mg
(per 152 g edible portion)
Japanese pilchard (raw)
114 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
117 mg
(per 65 g edible portion)
Spanish mackerel (baked)
38 mg
(per 25 g edible portion)
Mezashi (baked)
144 mg
(per 90 g edible portion)
Spanish mackerel (raw)
150 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
50 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
107 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
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