Octadecatetraenoic acid Content of Foods
264 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
78 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
1216 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
788 mg
(per 150 g edible portion)
Pacific saury (raw)
3000 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
496 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
521 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
1088 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
24 mg
(per 5 g edible portion)
Wakame (cut and dried)
46 mg
(per 10 g edible portion)
Whale (blubber, raw)
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