Hexadecadienoic acid Content of Foods
(21 - 30)
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)
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)
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