Icosatetraenoic acid Content of Fishes and Shellfishes
(31 - 40)
152 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
749 mg
(per 960 g edible portion)
Pink salmon (raw)
62 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
454 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
94 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
137 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
19 mg
(per 30 g edible portion)
Mezashi (raw)
109 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
124 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
34 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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