Octadecatetraenoic acid Content of Foods
(111 - 120)
50 mg
(per 360 g edible portion)
Fat greenling (raw)
11 mg
(per 96 g edible portion)
Black rockfish (raw)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
13 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
13 mg
(per 100 g edible portion)
Horse mackerel (boiled)
30 mg
(per 120 g edible portion)
Abalone (shiokara)
13 mg
(per 90 g edible portion)
Barracuda (baked)
15 mg
(per 68 g edible portion)
Pidan
32 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
92 mg
(per 1050 g edible portion)
Alfonsino (raw)
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