Hexadecadienoic acid Content of Fishes and Shellfishes
(11 - 20)
49 mg
(per 152 g edible portion)
Japanese pilchard (raw)
62 mg
(per 152 g edible portion)
Japanese pilchard (baked)
439 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
629 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
56 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
41 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
71 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
216 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
277 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
16 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
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