Icosatetraenoic acid Content of Fishes and Shellfishes
(21 - 30)
92 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
92 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
173 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
199 mg
(per 207 g edible portion)
Chinook salmon (raw)
2322 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
85 mg
(per 152 g edible portion)
Japanese pilchard (baked)
68 mg
(per 80 g edible portion)
Conger pike (raw)
84 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
76 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
62 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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