Docosatetraenoic acid Content of Fishes and Shellfishes
(51 - 60)
1 mg
(per 60 g edible portion)
Fish paste product (tsumire)
2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
2 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
-
(per 10 g edible portion)
Japanese icefish (raw)
1 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
3 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
9 mg
(per 450 g edible portion)
Amberjack (raw)
3 mg
(per 200 g edible portion)
With ovary (raw)
1 mg
(per 90 g edible portion)
Barracuda (baked)
23 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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