Icosadienoic acid Content of Fishes and Shellfishes
(121 - 130)
9 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
11 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
3 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
4 mg
(per 130 g edible portion)
Horse mackerel (raw)
2 mg
(per 100 g edible portion)
Hard clam (raw)
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
7 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
4 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
6 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
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