Icosatetraenoic acid Content of Foods (201 - 210)

1 mg

(per 45 g edible portion)
Squid, Processed product (surume)
-

(per 5 g edible portion)
Sakura shrimp (boiled)
2 mg

(per 100 g edible portion)
Scallop (raw)
1 mg

(per 100 g edible portion)
Hard clam (raw)
-

(per 26 g edible portion)
Mussel (raw)
2 mg

(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
5 mg

(per 430 g edible portion)
Flying fish (raw)
-

(per 6 g edible portion)
Loach (raw)
-

(per 5 g edible portion)
Pacific cod (denbu)
2 mg

(per 140 g edible portion)
Pacific cod (dried split)

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