Icosatrienoic acid Content of Fishes and Shellfishes
(31 - 40)
14 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
157 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
16 mg
(per 150 g edible portion)
Pacific saury (raw)
28 mg
(per 186 g edible portion)
Chinook salmon (baked)
20 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
378 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
29 mg
(per 207 g edible portion)
Chinook salmon (raw)
59 mg
(per 1050 g edible portion)
Alfonsino (raw)
11 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
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