Icosadienoic acid Content of Fishes and Shellfishes
(Initial M) (11 - 14)
2 mg
(per 25 g edible portion)
Mezashi (baked)
5 mg
(per 30 g edible portion)
Mezashi (raw)
3 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
-
(per 26 g edible portion)
Mussel (raw)
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