Icosenoic acid Content of Fishes and Shellfishes
(21 - 30)
552 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
1140 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
384 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
371 mg
(per 65 g edible portion)
Sockeye salmon (raw)
523 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
636 mg
(per 120 g edible portion)
Silver warehou (raw)
936 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
884 mg
(per 170 g edible portion)
Mackerel (baked)
4896 mg
(per 960 g edible portion)
Pink salmon (raw)
357 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
<
1
2
3
…
23
>
