Icosenoic acid Content of Fishes and Shellfishes
(111 - 120)
132 mg
(per 540 g edible portion)
Brown sole (raw)
47 mg
(per 100 g edible portion)
Hard clam (tsukudani)
212 mg
(per 450 g edible portion)
Amberjack (raw)
44 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
154 mg
(per 540 g edible portion)
Brown sole (baked)
24 mg
(per 90 g edible portion)
Barracuda (baked)
1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
4 mg
(per 18 g edible portion)
Japanese anchovy (raw)
39 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
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