Icosatrienoic acid Content of Fishes and Shellfishes
(71 - 80)
1 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
19 mg
(per 460 g edible portion)
Silver pomfret (raw)
2 mg
(per 45 g edible portion)
Sandfish (namaboshi)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
5 mg
(per 65 g edible portion)
Sockeye salmon (raw)
7 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
6 mg
(per 150 g edible portion)
Barracuda (raw)
6 mg
(per 100 g edible portion)
Hard clam (tsukudani)
-
(per 8 g edible portion)
Pond smelt (tsukudani)
39 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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