Docosenoic acid Content of Foods
(61 - 70)
144 mg
(per 90 g edible portion)
Spanish mackerel (raw)
150 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
140 mg
(per 100 g edible portion)
Rapeseed oil
50 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
107 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
120 mg
(per 100 g edible portion)
Peanut oil
331 mg
(per 460 g edible portion)
Silver pomfret (raw)
27 mg
(per 45 g edible portion)
Sandfish (namaboshi)
1404 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
66 mg
(per 60 g edible portion)
Fish paste product (tsumire)
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