Icosadienoic acid Content of Fishes and Shellfishes
(91 - 100)
5 mg
(per 90 g edible portion)
Horse mackerel (baked)
2 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
-
(per 4 g edible portion)
Firefly squid (boiled)
1 mg
(per 50 g edible portion)
Hard clam (baked)
3 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
4 mg
(per 100 g edible portion)
Horse mackerel (boiled)
3 mg
(per 40 g edible portion)
Fish paste product (datemaki)
189 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
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