Icosadienoic acid Content of Fishes and Shellfishes
(Initial J) (1 - 10)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
2 mg
(per 110 g edible portion)
Japanese common squid (baked)
3 mg
(per 125 g edible portion)
Japanese common squid (boiled)
1 mg
(per 190 g edible portion)
Japanese common squid (raw)
11 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
-
(per 10 g edible portion)
Japanese icefish (raw)
24 mg
(per 152 g edible portion)
Japanese pilchard (baked)
28 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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