Icosadienoic acid Content of Foods
(131 - 140)
11 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
8 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
9 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
8 mg
(per 50 g edible portion)
Chicken (ground meat, raw)
2 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
6 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
15 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
41 mg
(per 460 g edible portion)
Silver pomfret (raw)
8 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
7 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
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