Icosatrienoic acid Content of Foods
(221 - 230)
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)
-
(per 5 g edible portion)
Wakame (cut and dried)
2 mg
(per 30 g edible portion)
Shao mai (frozen)
3 mg
(per 35 g edible portion)
Waffle (custard cream)
18 mg
(per 230 g edible portion)
Sponge cake
2 mg
(per 19 g edible portion)
Condensed whole milk, sweetened
1 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
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