Octadecatetraenoic acid Content of Fishes and Shellfishes
(141 - 150)
5 mg
(per 100 g edible portion)
Sole (raw)
1 mg
(per 50 g edible portion)
Hard clam (baked)
5 mg
(per 170 g edible portion)
Yellow sea bream (raw)
28 mg
(per 540 g edible portion)
Brown sole (boiled)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
25 mg
(per 540 g edible portion)
Brown sole (baked)
19 mg
(per 540 g edible portion)
Brown sole (raw)
6 mg
(per 170 g edible portion)
Golden-thread (raw)
-
(per 7 g edible portion)
Blue sprat (raw)
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