Octadecatetraenoic acid Content of Fishes and Shellfishes
(91 - 100)
4 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
39 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
15 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
23 mg
(per 65 g edible portion)
Sockeye salmon (raw)
13 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
30 mg
(per 155 g edible portion)
Three-line grunt (raw)
9 mg
(per 65 g edible portion)
Sandfish (raw)
2 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
210 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
37 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
<
1
…
10
…
23
>
