Docosatetraenoic acid Content of Fishes and Shellfishes
(11 - 20)
76 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
17 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
12 mg
(per 152 g edible portion)
Japanese pilchard (baked)
9 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
79 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
19 mg
(per 170 g edible portion)
Mackerel (baked)
24 mg
(per 220 g edible portion)
Mackerel (boiled)
13 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
8 mg
(per 152 g edible portion)
Japanese pilchard (raw)
7 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
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