Icosenoic acid Content of Fishes and Shellfishes
(41 - 50)
1512 mg
(per 720 g edible portion)
Mackerel (raw)
89 mg
(per 30 g edible portion)
Mezashi (raw)
183 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
3563 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
314 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
347 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
401 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
316 mg
(per 152 g edible portion)
Japanese pilchard (baked)
243 mg
(per 152 g edible portion)
Japanese pilchard (raw)
195 mg
(per 65 g edible portion)
Spanish mackerel (baked)
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