Icosatrienoic acid Content of Foods
(Initial A) (21 - 29)
6 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
3 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
2 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
6 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
2 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
24 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
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