Octadecatetraenoic acid Content of Fishes and Shellfishes
(71 - 80)
21 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
38 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
50 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
7 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
22 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
42 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
8 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
4 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
9 mg
(per 20 g edible portion)
Oyster (cultured, raw)
142 mg
(per 700 g edible portion)
Japanese seaperch (raw)
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