Icosadienoic acid Content of Foods
(Initial F) (11 - 20)
1 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
4 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
2 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
3 mg
(per 430 g edible portion)
Flying fish (raw)
0 mg
(per 190 g edible portion)
French bread
Tr
(per 13 g edible portion)
French dressing
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
0 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
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