Icosenoic acid Content of Foods
(71 - 80)
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)
224 mg
(per 70 g edible portion)
Swine, Sausage (dry)
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)
64 mg
(per 25 g edible portion)
Mezashi (baked)
108 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
280 mg
(per 100 g edible portion)
Olive oil
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