Octadecatetraenoic acid Content of Fishes and Shellfishes
(161 - 170)
3 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
1 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
-
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
8 mg
(per 280 g edible portion)
Albacore (raw)
-
(per 5 g edible portion)
Pacific cod (denbu)
11 mg
(per 950 g edible portion)
Croaker (raw)
2 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
2 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
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