Docosenoic acid Content of Foods
(161 - 170)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
3 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
5 mg
(per 48 g edible portion)
Doughnut (yeast-leavened)
3 mg
(per 33 g edible portion)
Wheat flour cracker (nanbu-senbei, with peanuts)
10 mg
(per 100 g edible portion)
Natural cheese (blue)
3 mg
(per 30 g edible portion)
Whipping cream (milk fat)
1 mg
(per 10 g edible portion)
Swine (roast pork)
1 mg
(per 5 g edible portion)
Pacific cod (denbu)
35 mg
(per 540 g edible portion)
Brown sole (baked)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
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