Icosatetraenoic acid Content of Fishes and Shellfishes
(11 - 20)
112 mg
(per 80 g edible portion)
Hairtail (raw)
560 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
118 mg
(per 130 g edible portion)
Pacific saury (baked)
242 mg
(per 186 g edible portion)
Chinook salmon (baked)
96 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
120 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
792 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
110 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
950 mg
(per 960 g edible portion)
Pink salmon (baked)
1027 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
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