Icosatrienoic acid Content of Foods
(161 - 170)
8 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
1 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
13 mg
(per 99 g edible portion)
Swine, Pork, large type breed (inside ham, lean and fat, raw)
38 mg
(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
39 mg
(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
58 mg
(per 446 g edible portion)
Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
59 mg
(per 456 g edible portion)
Cattle, Imported beef (chuck loin, lean and fat, raw)
11 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
25 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
25 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
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