Icosatetraenoic acid Content of Foods
(41 - 50)
34 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
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)
<
1
…
5
…
72
>
