Icosatrienoic acid Content of Fishes and Shellfishes
(91 - 100)
-
(per 6 g edible portion)
Loach (raw)
16 mg
(per 700 g edible portion)
Japanese seaperch (raw)
6 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
3 mg
(per 90 g edible portion)
Barracuda (baked)
2 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3 mg
(per 100 g edible portion)
Horse mackerel (boiled)
2 mg
(per 60 g edible portion)
Fish paste product (tsumire)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
4 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
4 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
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