Icosadienoic acid Content of Fishes and Shellfishes
(181 - 190)
-
(per 15 g edible portion)
Squid, Processed product (saki-ika)
1 mg
(per 190 g edible portion)
Japanese common squid (raw)
1 mg
(per 140 g edible portion)
Swordtip squid (raw)
18 mg
(per 1750 g edible portion)
King crab (canned in brine)
7 mg
(per 1780 g edible portion)
King crab (boiled)
2 mg
(per 500 g edible portion)
Snow crab (raw)
1 mg
(per 315 g edible portion)
Horsehair crab (boiled)
1 mg
(per 145 g edible portion)
Blue crab (raw)
-
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
-
(per 38 g edible portion)
Adductor muscle (canned in brine)
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