Icosadienoic acid Content of Foods
(Initial J) (11 - 20)
-
(per 10 g edible portion)
Japanese icefish (raw)
24 mg
(per 152 g edible portion)
Japanese pilchard (baked)
28 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
3 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
7 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
18 mg
(per 152 g edible portion)
Japanese pilchard (raw)
7 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
18 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
26 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
36 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
<
1
2
3
4
>
