Icosatetraenoic acid Content of Fishes and Shellfishes
(1 - 10)
261 mg
(per 90 g edible portion)
Chum salmon (sujiko)
66 mg
(per 30 g edible portion)
Chum salmon (ikura)
21 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
375 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
57 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
288 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
179 mg
(per 150 g edible portion)
Pacific saury (raw)
134 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
304 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
102 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
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