Docosatetraenoic acid Content of Fishes and Shellfishes
(41 - 50)
1 mg
(per 45 g edible portion)
Sandfish (namaboshi)
20 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
2 mg
(per 65 g edible portion)
Spanish mackerel (baked)
3 mg
(per 90 g edible portion)
Spanish mackerel (raw)
2 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
20 mg
(per 960 g edible portion)
Pink salmon (salted)
3 mg
(per 150 g edible portion)
Barracuda (raw)
-
(per 10 g edible portion)
Japanese sand lance (niboshi)
3 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
2 mg
(per 130 g edible portion)
Horse mackerel (raw)
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