Hexadecadienoic acid Content of Fishes and Shellfishes
(21 - 30)
28 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
29 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
15 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
71 mg
(per 170 g edible portion)
Mackerel (baked)
43 mg
(per 150 g edible portion)
Pacific saury (raw)
90 mg
(per 220 g edible portion)
Mackerel (boiled)
5 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
58 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
65 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
4 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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