Hexadecadienoic acid Content of Foods
(41 - 50)
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)
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)
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