Hexadecatetraenoic acid Content of Foods
(41 - 50)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
12 mg
(per 73 g edible portion)
Scallop (boiled)
10 mg
(per 65 g edible portion)
Spanish mackerel (baked)
9 mg
(per 60 g edible portion)
Fish paste product (tsumire)
12 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
14 mg
(per 90 g edible portion)
Spanish mackerel (raw)
9 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
2 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
2 mg
(per 45 g edible portion)
Sandfish (namaboshi)
72 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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