Icosadienoic acid Content of Fishes and Shellfishes
(71 - 80)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
22 mg
(per 450 g edible portion)
Black sea bream (raw)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
15 mg
(per 200 g edible portion)
With ovary (raw)
39 mg
(per 540 g edible portion)
Brown sole (boiled)
30 mg
(per 540 g edible portion)
Brown sole (raw)
2 mg
(per 25 g edible portion)
Mezashi (baked)
7 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
15 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
<
1
…
8
…
23
>
