Icosadienoic acid Content of Fishes and Shellfishes
(111 - 120)
3 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
4 mg
(per 60 g edible portion)
Fish paste product (tsumire)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
3 mg
(per 96 g edible portion)
Black rockfish (raw)
5 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
2 mg
(per 65 g edible portion)
Sandfish (raw)
-
(per 6 g edible portion)
Loach (boiled)
6 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
8 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
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