Hexadecatetraenoic acid Content of Fishes and Shellfishes
117 mg
(per 130 g edible portion)
Gizzard shad (raw)
68 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
58 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
68 mg
(per 152 g edible portion)
Japanese pilchard (raw)
84 mg
(per 152 g edible portion)
Japanese pilchard (baked)
96 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
96 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
22 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
55 mg
(per 80 g edible portion)
Hairtail (raw)
59 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
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