Hexadecatetraenoic acid Content of Fishes and Shellfishes
(31 - 40)
9 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
39 mg
(per 170 g edible portion)
Mackerel (baked)
51 mg
(per 220 g edible portion)
Mackerel (boiled)
4 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
2 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
57 mg
(per 700 g edible portion)
Japanese seaperch (raw)
78 mg
(per 720 g edible portion)
Mackerel (raw)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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