Icosatrienoic acid Content of Fishes and Shellfishes
(11 - 20)
15 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
18 mg
(per 80 g edible portion)
Hairtail (raw)
11 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
16 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
16 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
8 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
17 mg
(per 90 g edible portion)
Chum salmon (sujiko)
29 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
3 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
6 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
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