3. Lemak 8,45%.
4. Air 8,04%.
5. Abu 8,36%.
6. Karbohidrat 0,80%.
7. Asam oleat 12,04%.
8. Asam palmitat 2,98%.
9. Asam linolieat 8,34%.
10. Asam arachidonat 19,02%.
11. Asam dokosahexanoat 15,18%.
12. Kalsium 15,45%.
3. Lemak 8,45%.
4. Air 8,04%.
5. Abu 8,36%.
6. Karbohidrat 0,80%.
7. Asam oleat 12,04%.
8. Asam palmitat 2,98%.
9. Asam linolieat 8,34%.
10. Asam arachidonat 19,02%.
11. Asam dokosahexanoat 15,18%.
12. Kalsium 15,45%.
Editor: Windy Anggraina