Hexadecadienoic acid Content of Fishes and Shellfishes
(41 - 50)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
24 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
43 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
29 mg
(per 200 g edible portion)
With ovary (raw)
12 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
18 mg
(per 150 g edible portion)
Barracuda (raw)
124 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
11 mg
(per 90 g edible portion)
Horse mackerel (baked)
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