Docosenoic acid Content of Foods
(51 - 60)
168 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
190 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
188 mg
(per 152 g edible portion)
Japanese pilchard (baked)
231 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
144 mg
(per 152 g edible portion)
Japanese pilchard (raw)
114 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
25 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
117 mg
(per 65 g edible portion)
Spanish mackerel (baked)
38 mg
(per 25 g edible portion)
Mezashi (baked)
36 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
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