Icosadienoic acid Content of Fishes and Shellfishes
(Initial M)
51 mg
(per 170 g edible portion)
Mackerel (baked)
64 mg
(per 220 g edible portion)
Mackerel (boiled)
32 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
57 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
49 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
95 mg
(per 720 g edible portion)
Mackerel (raw)
99 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
21 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
164 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
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