Hexadecatrienoic acid Content of Foods
(61 - 70)
7 mg
(per 200 g edible portion)
Dried flounder
15 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
9 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
1 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
59 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
-
(per 5 g edible portion)
Green caviar (raw)
4 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
4 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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