Octadecatetraenoic acid Content of Fishes and Shellfishes
(61 - 70)
47 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
7 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
14 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
45 mg
(per 65 g edible portion)
Spanish mackerel (baked)
13 mg
(per 20 g edible portion)
Antarctic krill (raw)
19 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
9 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
56 mg
(per 90 g edible portion)
Spanish mackerel (raw)
48 mg
(per 80 g edible portion)
Conger pike (raw)
6 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
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