Icosatetraenoic acid Content of Foods
(61 - 70)
48 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
51 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
25 mg
(per 130 g edible portion)
Gizzard shad (raw)
14 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
6 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
24 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
35 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
151 mg
(per 720 g edible portion)
Mackerel (raw)
23 mg
(per 65 g edible portion)
Sockeye salmon (raw)
216 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
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