Octadecatetraenoic acid Content of Fishes and Shellfishes
(171 - 180)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
3 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
1 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
2 mg
(per 120 g edible portion)
Abalone (steamed and dried)
2 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
2 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
2 mg
(per 90 g edible portion)
Croaker (baked)
4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
7 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
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