Icosadienoic acid Content of Fishes and Shellfishes
(131 - 140)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
3 mg
(per 90 g edible portion)
Big-eye sardine (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
2 mg
(per 45 g edible portion)
Squid, Processed product (surume)
-
(per 9 g edible portion)
Pond smelt (raw)
4 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
1 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
2 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
-
(per 10 g edible portion)
Japanese icefish (raw)
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