Icosatetraenoic acid Content of Fishes and Shellfishes
(41 - 50)
423 mg
(per 960 g edible portion)
Pink salmon (salted)
43 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
24 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
70 mg
(per 120 g edible portion)
Silver warehou (raw)
12 mg
(per 25 g edible portion)
Mezashi (baked)
33 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
51 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
82 mg
(per 170 g edible portion)
Mackerel (baked)
30 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
40 mg
(per 155 g edible portion)
Three-line grunt (raw)
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