Docosenoic acid Content of Fishes and Shellfishes
(Initial C)
1451 mg
(per 186 g edible portion)
Chinook salmon (baked)
1180 mg
(per 207 g edible portion)
Chinook salmon (raw)
294 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
264 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
16 mg
(per 30 g edible portion)
Chum salmon (ikura)
63 mg
(per 90 g edible portion)
Chum salmon (sujiko)
416 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
399 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
29 mg
(per 90 g edible portion)
Common Japanese conger (raw)
13 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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