Icosenoic acid Content of Fishes and Shellfishes
(141 - 150)
24 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
33 mg
(per 125 g edible portion)
Japanese common squid (boiled)
3 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
3 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
36 mg
(per 190 g edible portion)
Japanese common squid (raw)
5 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 5 g edible portion)
Pacific cod (denbu)
1 mg
(per 7 g edible portion)
Blue sprat (raw)
3 mg
(per 48 g edible portion)
Hard clam (boiled)
4 mg
(per 20 g edible portion)
Oyster (cultured, raw)
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