Icosadienoic acid Content of Fishes and Shellfishes
(141 - 150)
2 mg
(per 100 g edible portion)
Sole (raw)
3 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
3 mg
(per 170 g edible portion)
Golden-thread (raw)
4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
5 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
4 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
1 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
-
(per 26 g edible portion)
Mussel (raw)
<
1
…
15
…
23
>
