Docosatetraenoic acid Content of Foods (51 - 60)

9 mg

(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
9 mg

(per 86 g edible portion)
Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
16 mg

(per 148 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
16 mg

(per 147 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
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)

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