Icosadienoic acid Content of Fishes and Shellfishes
(21 - 30)
64 mg
(per 220 g edible portion)
Mackerel (boiled)
17 mg
(per 90 g edible portion)
Common Japanese conger (raw)
22 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
259 mg
(per 960 g edible portion)
Pink salmon (baked)
11 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
49 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
18 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
23 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
43 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
24 mg
(per 152 g edible portion)
Japanese pilchard (baked)
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