Icosadienoic acid Content of Fishes and Shellfishes
(31 - 40)
18 mg
(per 152 g edible portion)
Japanese pilchard (raw)
136 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
28 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
5 mg
(per 45 g edible portion)
Sandfish (namaboshi)
95 mg
(per 720 g edible portion)
Mackerel (raw)
20 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
202 mg
(per 960 g edible portion)
Pink salmon (raw)
210 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
32 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
18 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
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