Icosadienoic acid Content of Fishes and Shellfishes
(51 - 60)
71 mg
(per 1050 g edible portion)
Alfonsino (raw)
11 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
11 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
2 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
6 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
15 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
41 mg
(per 460 g edible portion)
Silver pomfret (raw)
9 mg
(per 65 g edible portion)
Sockeye salmon (raw)
17 mg
(per 200 g edible portion)
Dried flounder
164 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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