Icosadienoic acid Content of Fishes and Shellfishes
(201 - 210)
2 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
Tr
(per 7 g edible portion)
Fish paste product (naruto)
Tr
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
Tr
(per 1750 g edible portion)
King crab (raw)
Tr
(per 10 g edible portion)
Northern shrimp (raw)
Tr
(per 47 g edible portion)
Adductor muscle (raw)
Tr
(per 47 g edible portion)
Turban shell (baked)
Tr
(per 47 g edible portion)
Turban shell (raw)
Tr
(per 120 g edible portion)
Abalone (raw)
Tr
(per 25 g edible portion)
Bloody clam (raw)
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