Docosenoic acid Content of Foods
(451 - 460)
0 mg
(per 50 g edible portion)
Kashiwa-mochi
0 mg
(per 48 g edible portion)
Uguisu-mochi
0 mg
(per 127 g edible portion)
Uiro
0 mg
(per 75 g edible portion)
Imagawayaki
0 mg
(per 48 g edible portion)
Aniri-namayatsuhashi
0 mg
(per 12 g edible portion)
Shortening
0 mg
(per 15 g edible portion)
Margarin (fat spread)
0 mg
(per 15 g edible portion)
Margarin (soft type)
0 mg
(per 10 g edible portion)
Fermented butter
0 mg
(per 8 g edible portion)
Unsalted butter
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