Hexadecatetraenoic acid Content of Fishes and Shellfishes
(11 - 20)
39 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
232 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
597 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
53 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
396 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
16 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
259 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
296 mg
(per 960 g edible portion)
Pink salmon (salted)
15 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
43 mg
(per 150 g edible portion)
Pacific saury (raw)
<
1
2
…
18
>
