Icosatetraenoic acid Content of Fishes and Shellfishes
(181 - 190)
1 mg
(per 315 g edible portion)
Horsehair crab (boiled)
1 mg
(per 145 g edible portion)
Blue crab (raw)
-
(per 38 g edible portion)
Adductor muscle (canned in brine)
-
(per 25 g edible portion)
Adductor muscle (niboshi)
-
(per 32 g edible portion)
Abalone (canned in brine)
1 mg
(per 120 g edible portion)
Abalone (steamed and dried)
2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0 mg
(per 6 g edible portion)
Loach (boiled)
-
(per 25 g edible portion)
Pacific cod (milt)
1 mg
(per 50 g edible portion)
Pacific cod (baked)
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