Octadecatetraenoic acid Content of Fishes and Shellfishes (191 - 200)

-

(per 32 g edible portion)
Abalone (canned in brine)
1 mg

(per 120 g edible portion)
Abalone (raw)
-

(per 40 g edible portion)
Short-necked clam (raw)
-

(per 25 g edible portion)
Bloody clam (raw)
2 mg

(per 210 g edible portion)
Yellowfin tuna (raw)
1 mg

(per 140 g edible portion)
Pacific cod (dried split)
-

(per 25 g edible portion)
Pacific cod (milt)
1 mg

(per 50 g edible portion)
Pacific cod (baked)
1 mg

(per 90 g edible portion)
Pacific cod (raw)
1 mg

(per 108 g edible portion)
Japanese whiting (raw)

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