Icosadienoic acid Content of Fishes and Shellfishes
(Initial C)
74 mg
(per 186 g edible portion)
Chinook salmon (baked)
62 mg
(per 207 g edible portion)
Chinook salmon (raw)
6 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
6 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
5 mg
(per 30 g edible portion)
Chum salmon (ikura)
8 mg
(per 90 g edible portion)
Chum salmon (sujiko)
22 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
20 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
17 mg
(per 90 g edible portion)
Common Japanese conger (raw)
11 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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