Octadecatetraenoic acid Content of Fishes and Shellfishes
(81 - 90)
18 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
26 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
26 mg
(per 60 g edible portion)
Fish paste product (tsumire)
7 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
23 mg
(per 55 g edible portion)
Sockeye salmon (baked)
25 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
37 mg
(per 150 g edible portion)
Barracuda (raw)
56 mg
(per 200 g edible portion)
With ovary (raw)
23 mg
(per 90 g edible portion)
Common Japanese conger (raw)
57 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
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