Icosatetraenoic acid Content of Foods
(161 - 170)
-
(per 5 g edible portion)
Hijiki (boiled and dried)
8 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
4 mg
(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
-
(per 4 g edible portion)
Firefly squid (boiled)
1 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
18 mg
(per 540 g edible portion)
Brown sole (baked)
14 mg
(per 540 g edible portion)
Brown sole (raw)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
1 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
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