Hexadecadienoic acid Content of Fishes and Shellfishes
(161 - 170)
0 mg
(per 30 g edible portion)
Chum salmon (ikura)
0 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
0 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
0 mg
(per 960 g edible portion)
Pink salmon (baked)
0 mg
(per 960 g edible portion)
Pink salmon (raw)
0 mg
(per 75 g edible portion)
Big-eye flathead (raw)
0 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
0 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0 mg
(per 170 g edible portion)
Golden-thread (raw)
0 mg
(per 155 g edible portion)
Three-line grunt (raw)
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