Hexadecatetraenoic acid Content of Fishes and Shellfishes
(21 - 30)
5 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
4 mg
(per 18 g edible portion)
Japanese anchovy (raw)
4 mg
(per 10 g edible portion)
Japanese sand lance (raw)
29 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
47 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
27 mg
(per 130 g edible portion)
Pacific saury (baked)
9 mg
(per 32 g edible portion)
Abalone (canned in brine)
4 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
16 mg
(per 90 g edible portion)
Common Japanese conger (raw)
36 mg
(per 200 g edible portion)
With ovary (raw)
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