Octadecatetraenoic acid Content of Fishes and Shellfishes
(41 - 50)
124 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
66 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
42 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
1258 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
264 mg
(per 220 g edible portion)
Mackerel (boiled)
22 mg
(per 20 g edible portion)
Antarctic krill (boiled)
18 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
165 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
105 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
132 mg
(per 120 g edible portion)
Silver warehou (raw)
<
1
…
5
…
23
>
