Icosatrienoic acid Content of Foods
(251 - 260)
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)
1 mg
(per 23 g edible portion)
Butterscotch
8 mg
(per 140 g edible portion)
Custard pudding
5 mg
(per 80 g edible portion)
Custard cream bun
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