Docosatetraenoic acid Content of Fishes and Shellfishes
(21 - 30)
8 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
84 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
35 mg
(per 720 g edible portion)
Mackerel (raw)
14 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
6 mg
(per 80 g edible portion)
Hairtail (raw)
41 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
3 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
1 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
3 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
7 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
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