Docosenoic acid Content of Foods
(41 - 50)
174 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
200 mg
(per 80 g edible portion)
Hairtail (raw)
475 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
24 mg
(per 10 g edible portion)
Whale (blubber, raw)
264 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
115 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
139 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
32 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
2201 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
882 mg
(per 1050 g edible portion)
Alfonsino (raw)
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