Icosatrienoic acid Content of Fishes and Shellfishes
(51 - 60)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
8 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
10 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
10 mg
(per 90 g edible portion)
Spanish mackerel (raw)
19 mg
(per 170 g edible portion)
Mackerel (baked)
24 mg
(per 220 g edible portion)
Mackerel (boiled)
3 mg
(per 30 g edible portion)
Mezashi (raw)
7 mg
(per 65 g edible portion)
Spanish mackerel (baked)
18 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
96 mg
(per 960 g edible portion)
Pink salmon (raw)
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