Icosadienoic acid Content of Fishes and Shellfishes
(61 - 70)
7 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
10 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
8 mg
(per 65 g edible portion)
Spanish mackerel (baked)
87 mg
(per 960 g edible portion)
Pink salmon (salted)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
11 mg
(per 90 g edible portion)
Spanish mackerel (raw)
11 mg
(per 150 g edible portion)
Barracuda (raw)
7 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
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