Icosadienoic acid Content of Foods
(281 - 290)
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
7 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
4 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
6 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
3 mg
(per 90 g edible portion)
Big-eye sardine (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
-
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
3 mg
(per 60 g edible portion)
Yuba (wet type)
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