Icosenoic acid Content of Fishes and Shellfishes
(161 - 170)
1 mg
(per 6 g edible portion)
Loach (raw)
12 mg
(per 140 g edible portion)
Pacific cod (dried split)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
13 mg
(per 90 g edible portion)
Croaker (baked)
53 mg
(per 950 g edible portion)
Croaker (raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
3 mg
(per 20 g edible portion)
Antarctic krill (boiled)
7 mg
(per 50 g edible portion)
Ocellated octopus (raw)
3 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
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