Icosadienoic acid Content of Fishes and Shellfishes
21 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
61 mg
(per 150 g edible portion)
Pacific saury (raw)
48 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
88 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
37 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
99 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
43 mg
(per 130 g edible portion)
Pacific saury (baked)
5 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
164 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
74 mg
(per 186 g edible portion)
Chinook salmon (baked)
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