Icosatrienoic acid Content of Fishes and Shellfishes
(61 - 70)
7 mg
(per 130 g edible portion)
Gizzard shad (raw)
9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
4 mg
(per 40 g edible portion)
Fish paste product (datemaki)
86 mg
(per 960 g edible portion)
Pink salmon (baked)
6 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
3 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
35 mg
(per 720 g edible portion)
Mackerel (raw)
4 mg
(per 55 g edible portion)
Sockeye salmon (baked)
7 mg
(per 155 g edible portion)
Three-line grunt (raw)
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