Hexadecadienoic acid Content of Fishes and Shellfishes
(31 - 40)
63 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
29 mg
(per 130 g edible portion)
Pacific saury (baked)
138 mg
(per 720 g edible portion)
Mackerel (raw)
45 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
202 mg
(per 960 g edible portion)
Pink salmon (salted)
3 mg
(per 10 g edible portion)
Japanese sand lance (raw)
91 mg
(per 700 g edible portion)
Japanese seaperch (raw)
18 mg
(per 65 g edible portion)
Spanish mackerel (baked)
6 mg
(per 45 g edible portion)
Sandfish (namaboshi)
23 mg
(per 90 g edible portion)
Spanish mackerel (raw)
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