Hexadecadienoic acid Content of Fishes and Shellfishes
(1 - 10)
189 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
73 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
96 mg
(per 80 g edible portion)
Hairtail (raw)
99 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
130 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
96 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
8 mg
(per 18 g edible portion)
Japanese anchovy (raw)
25 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
81 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
56 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
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