Icosenoic acid Content of Fishes and Shellfishes
(151 - 160)
17 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
14 mg
(per 73 g edible portion)
Scallop (boiled)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
13 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
18 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
5 mg
(per 25 g edible portion)
Pacific cod (milt)
10 mg
(per 100 g edible portion)
Sole (raw)
3 mg
(per 30 g edible portion)
Halfbeak (raw)
1 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
3 mg
(per 50 g edible portion)
Hard clam (baked)
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