Icosadienoic acid Content of Fishes and Shellfishes
(81 - 90)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
35 mg
(per 540 g edible portion)
Brown sole (baked)
9 mg
(per 155 g edible portion)
Three-line grunt (raw)
18 mg
(per 360 g edible portion)
Fat greenling (raw)
16 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
7 mg
(per 80 g edible portion)
Conger pike (raw)
59 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
11 mg
(per 120 g edible portion)
Silver warehou (raw)
8 mg
(per 90 g edible portion)
Chum salmon (sujiko)
5 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
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