Hexadecatrienoic acid Content of Fishes and Shellfishes
(11 - 20)
16 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
32 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
524 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
47 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
338 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
230 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
58 mg
(per 170 g edible portion)
Mackerel (baked)
132 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
73 mg
(per 220 g edible portion)
Mackerel (boiled)
4 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
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