Icosadienoic acid Content of Fishes and Shellfishes
(101 - 110)
6 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
-
(per 6 g edible portion)
Loach (raw)
5 mg
(per 170 g edible portion)
Yellow sea bream (raw)
22 mg
(per 700 g edible portion)
Japanese seaperch (raw)
-
(per 7 g edible portion)
Blue sprat (seasoned and dried)
32 mg
(per 450 g edible portion)
Amberjack (raw)
4 mg
(per 90 g edible portion)
Barracuda (baked)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
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