Octadecatetraenoic acid Content of Fishes and Shellfishes
(101 - 110)
18 mg
(per 90 g edible portion)
Horse mackerel (baked)
3 mg
(per 10 g edible portion)
Japanese icefish (raw)
59 mg
(per 450 g edible portion)
Black sea bream (raw)
50 mg
(per 360 g edible portion)
Fat greenling (raw)
11 mg
(per 96 g edible portion)
Black rockfish (raw)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
13 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
13 mg
(per 100 g edible portion)
Horse mackerel (boiled)
30 mg
(per 120 g edible portion)
Abalone (shiokara)
13 mg
(per 90 g edible portion)
Barracuda (baked)
<
1
…
11
…
23
>
