Octadecatetraenoic acid Content of Fishes and Shellfishes
(51 - 60)
960 mg
(per 960 g edible portion)
Pink salmon (baked)
130 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
584 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
428 mg
(per 720 g edible portion)
Mackerel (raw)
28 mg
(per 30 g edible portion)
Chum salmon (ikura)
826 mg
(per 960 g edible portion)
Pink salmon (raw)
8 mg
(per 18 g edible portion)
Japanese anchovy (raw)
936 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
8 mg
(per 10 g edible portion)
Japanese sand lance (raw)
17 mg
(per 45 g edible portion)
Sandfish (namaboshi)
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