Icosadienoic acid Content of Foods
(Initial J)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
Tr
(per 25 g edible portion)
Japanese chestnut (boiled)
Tr
(per 12 g edible portion)
Japanese chestnut (kanroni)
Tr
(per 15 g edible portion)
Japanese chestnut (raw)
2 mg
(per 110 g edible portion)
Japanese common squid (baked)
3 mg
(per 125 g edible portion)
Japanese common squid (boiled)
1 mg
(per 190 g edible portion)
Japanese common squid (raw)
11 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
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