Icosatetraenoic acid Content of Foods
(71 - 80)
11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
83 mg
(per 460 g edible portion)
Silver pomfret (raw)
6 mg
(per 20 g edible portion)
Oyster (cultured, raw)
2 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
26 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
4 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
16 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
17 mg
(per 65 g edible portion)
Spanish mackerel (baked)
8 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
3 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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