Icosenoic acid Content of Fishes and Shellfishes
(121 - 130)
25 mg
(per 90 g edible portion)
Big-eye sardine (raw)
6 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
17 mg
(per 45 g edible portion)
Squid, Processed product (surume)
4 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
7 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
14 mg
(per 40 g edible portion)
Fish paste product (datemaki)
42 mg
(per 120 g edible portion)
Abalone (steamed and dried)
4 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
6 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
3 mg
(per 26 g edible portion)
Mussel (raw)
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