Icosatrienoic acid Content of Fishes and Shellfishes
(21 - 30)
10 mg
(per 90 g edible portion)
Common Japanese conger (raw)
10 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
115 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
29 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
13 mg
(per 80 g edible portion)
Conger pike (raw)
11 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
5 mg
(per 30 g edible portion)
Chum salmon (ikura)
15 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
30 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
2 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
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