Octadecatetraenoic acid Content of Fishes and Shellfishes
(131 - 140)
16 mg
(per 200 g edible portion)
Dried flounder
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
12 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
4 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
10 mg
(per 100 g edible portion)
Scallop (raw)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
28 mg
(per 460 g edible portion)
Silver pomfret (raw)
7 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
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