Icosenoic acid Content of Fishes and Shellfishes
(61 - 70)
189 mg
(per 90 g edible portion)
Chum salmon (sujiko)
210 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
84 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
117 mg
(per 90 g edible portion)
Common Japanese conger (raw)
57 mg
(per 30 g edible portion)
Chum salmon (ikura)
122 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
29 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
216 mg
(per 120 g edible portion)
Abalone (shiokara)
132 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
120 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
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