Icosenoic acid Content of Fishes and Shellfishes
(51 - 60)
64 mg
(per 25 g edible portion)
Mezashi (baked)
108 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
224 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
243 mg
(per 90 g edible portion)
Spanish mackerel (raw)
312 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
104 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
690 mg
(per 460 g edible portion)
Silver pomfret (raw)
56 mg
(per 45 g edible portion)
Sandfish (namaboshi)
145 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
308 mg
(per 200 g edible portion)
With ovary (raw)
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