Icosadienoic acid Content of Foods
(Initial K) (21 - 30)
Tr
(per 1750 g edible portion)
King crab (raw)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0 mg
(per 80 g edible portion)
Kintsuba
1 mg
(per 25 g edible portion)
Kinzanji-miso
0 mg
(per 68 g edible portion)
Kiritanpo
Tr
(per 90 g edible portion)
Kiwifruit (raw)
-
(per 5 g edible portion)
Kizami-konbu
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