Docosenoic acid Content of Foods
(181 - 190)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
5 mg
(per 60 g edible portion)
Yuba (wet type)
1 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
4 mg
(per 60 g edible portion)
Meat ball (frozen)
1 mg
(per 15 g edible portion)
Karinto (sugar)
2 mg
(per 30 g edible portion)
Karinto (brown sugar)
6 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
20 mg
(per 280 g edible portion)
Albacore (raw)
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