Icosadienoic acid Content of Fishes and Shellfishes
(191 - 200)
1 mg
(per 100 g edible portion)
Scallop (raw)
-
(per 32 g edible portion)
Abalone (canned in brine)
1 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
-
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
3 mg
(per 430 g edible portion)
Flying fish (raw)
0 mg
(per 5 g edible portion)
Pacific cod (denbu)
-
(per 25 g edible portion)
Pacific cod (milt)
1 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
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