Icosatrienoic acid Content of Foods
(181 - 190)
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)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
8 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
8 mg
(per 75 g edible portion)
Short cake
10 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
23 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
1 mg
(per 10 g edible portion)
Swine, Shoulder
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