Hexadecatrienoic acid Content of Foods
(21 - 30)
18 mg
(per 65 g edible portion)
Spanish mackerel (baked)
82 mg
(per 700 g edible portion)
Japanese seaperch (raw)
9 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
112 mg
(per 720 g edible portion)
Mackerel (raw)
16 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
22 mg
(per 90 g edible portion)
Spanish mackerel (raw)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
8 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
2 mg
(per 10 g edible portion)
Japanese sand lance (raw)
3 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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