Icosatetraenoic acid Content of Fishes and Shellfishes (141 - 150)

-

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
1 mg

(per 10 g edible portion)
Japanese anchovy (tazukuri)
-

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
-

(per 5 g edible portion)
Sakura shrimp (niboshi)
3 mg

(per 73 g edible portion)
Scallop (boiled)
-

(per 48 g edible portion)
Hard clam (boiled)
2 mg

(per 100 g edible portion)
Sole (raw)
-

(per 10 g edible portion)
Shirasuboshi (mild dried)
0 mg

(per 3 g edible portion)
Sea cucumber (konowata)
-

(per 50 g edible portion)
Hard clam (baked)

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