Icosadienoic acid Content of Fishes and Shellfishes
(41 - 50)
19 mg
(per 100 g edible portion)
Hard clam (tsukudani)
19 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
7 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
3 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
6 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
12 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
10 mg
(per 55 g edible portion)
Sockeye salmon (baked)
5 mg
(per 30 g edible portion)
Chum salmon (ikura)
5 mg
(per 30 g edible portion)
Mezashi (raw)
20 mg
(per 120 g edible portion)
Abalone (shiokara)
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