Icosenoic acid Content of Fishes and Shellfishes
(171 - 180)
13 mg
(per 140 g edible portion)
Swordtip squid (raw)
2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
1 mg
(per 6 g edible portion)
Loach (boiled)
31 mg
(per 280 g edible portion)
Albacore (raw)
68 mg
(per 800 g edible portion)
Common octopus (raw)
4 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
10 mg
(per 100 g edible portion)
Scallop (raw)
3 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
10 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
11 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
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