Icosatetraenoic acid Content of Fishes and Shellfishes
(51 - 60)
9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
99 mg
(per 220 g edible portion)
Mackerel (boiled)
189 mg
(per 1050 g edible portion)
Alfonsino (raw)
10 mg
(per 45 g edible portion)
Sandfish (namaboshi)
22 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
26 mg
(per 90 g edible portion)
Common Japanese conger (raw)
24 mg
(per 55 g edible portion)
Sockeye salmon (baked)
4 mg
(per 18 g edible portion)
Japanese anchovy (raw)
14 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
48 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
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