Octadecatetraenoic acid Content of Fishes and Shellfishes
264 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
78 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
1216 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
788 mg
(per 150 g edible portion)
Pacific saury (raw)
3000 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
496 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
521 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
1088 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
419 mg
(per 130 g edible portion)
Pacific saury (baked)
320 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
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