Icosatrienoic acid Content of Fishes and Shellfishes
(41 - 50)
25 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
25 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
21 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
7 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
2 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
14 mg
(per 120 g edible portion)
Abalone (shiokara)
71 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
12 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
11 mg
(per 130 g edible portion)
Pacific saury (baked)
48 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
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