Icosadienoic acid Content of Foods
(261 - 270)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
11 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
3 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
4 mg
(per 130 g edible portion)
Horse mackerel (raw)
1 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
4 mg
(per 80 g edible portion)
Custard cream bun
-
(per 6 g edible portion)
Boro (soba-boro)
1 mg
(per 25 g edible portion)
Cheese spread
-
(per 5 g edible portion)
Natural cheese (parmesan)
1 mg
(per 15 g edible portion)
Natural cheese (gouda)
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