Icosatrienoic acid Content of Foods
(281 - 290)
1 mg
(per 20 g edible portion)
Antarctic krill (raw)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
-
(per 6 g edible portion)
Loach (boiled)
-
(per 6 g edible portion)
Loach (raw)
16 mg
(per 700 g edible portion)
Japanese seaperch (raw)
6 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
3 mg
(per 90 g edible portion)
Barracuda (baked)
2 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3 mg
(per 100 g edible portion)
Horse mackerel (boiled)
2 mg
(per 60 g edible portion)
Meat ball (frozen)
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