Hexadecatrienoic acid Content of Fishes and Shellfishes
(141 - 150)
0 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
0 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
0 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
0 mg
(per 186 g edible portion)
Chinook salmon (baked)
0 mg
(per 207 g edible portion)
Chinook salmon (raw)
0 mg
(per 55 g edible portion)
Sockeye salmon (baked)
0 mg
(per 65 g edible portion)
Sockeye salmon (raw)
0 mg
(per 30 g edible portion)
Chum salmon (ikura)
0 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
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