Icosadienoic acid Content of Fishes and Shellfishes
(11 - 20)
36 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
35 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
238 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
33 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
26 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
5 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
57 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
51 mg
(per 170 g edible portion)
Mackerel (baked)
62 mg
(per 207 g edible portion)
Chinook salmon (raw)
23 mg
(per 80 g edible portion)
Hairtail (raw)
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