Icosadienoic acid Content of Foods
(Initial M) (11 - 20)
99 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
21 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
164 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0 mg
(per 105 g edible portion)
Maitake (boiled)
0 mg
(per 105 g edible portion)
Maitake (dried)
0 mg
(per 105 g edible portion)
Maitake (raw)
1 mg
(per 30 g edible portion)
Manju (kasutera-manju)
-
(per 30 g edible portion)
Manju (kuri-manju)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0 mg
(per 15 g edible portion)
Margarin (fat spread)
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