Icosadienoic acid Content of Fishes and Shellfishes
(Initial H) (1 - 10)
23 mg
(per 80 g edible portion)
Hairtail (raw)
-
(per 30 g edible portion)
Halfbeak (raw)
1 mg
(per 50 g edible portion)
Hard clam (baked)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
2 mg
(per 100 g edible portion)
Hard clam (raw)
19 mg
(per 100 g edible portion)
Hard clam (tsukudani)
5 mg
(per 90 g edible portion)
Horse mackerel (baked)
4 mg
(per 100 g edible portion)
Horse mackerel (boiled)
11 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
7 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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