Octadecatetraenoic acid Content of Fishes and Shellfishes
(11 - 20)
310 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
2016 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
64 mg
(per 30 g edible portion)
Mezashi (raw)
437 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
396 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
147 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
110 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
5400 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
180 mg
(per 90 g edible portion)
Chum salmon (sujiko)
40 mg
(per 25 g edible portion)
Mezashi (baked)
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