Icosadienoic acid Content of Fishes and Shellfishes
(Initial J) (11 - 20)
3 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
7 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
18 mg
(per 152 g edible portion)
Japanese pilchard (raw)
7 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
18 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
26 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
36 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
33 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
-
(per 10 g edible portion)
Japanese sand lance (ameni)
1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
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