Icosenoic acid Content of Fishes and Shellfishes
(11 - 20)
504 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
2625 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
455 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
2470 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
2046 mg
(per 186 g edible portion)
Chinook salmon (baked)
6336 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
1718 mg
(per 207 g edible portion)
Chinook salmon (raw)
1422 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
402 mg
(per 55 g edible portion)
Sockeye salmon (baked)
6912 mg
(per 960 g edible portion)
Pink salmon (baked)
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