Icosadienoic acid Content of Foods
(431 - 440)
-
(per 25 g edible portion)
Pacific cod (milt)
1 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
1 mg
(per 108 g edible portion)
Japanese whiting (raw)
2 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
3 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
2 mg
(per 250 g edible portion)
Spinach (leaves, raw)
-
(per 15 g edible portion)
Mung bean (whole, dried, raw)
-
(per 20 g edible portion)
Hishio-miso
-
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
3 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
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