Octadecatetraenoic acid Content of Foods
(151 - 160)
2 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
5 mg
(per 100 g edible portion)
Sole (raw)
1 mg
(per 50 g edible portion)
Hard clam (baked)
5 mg
(per 170 g edible portion)
Yellow sea bream (raw)
28 mg
(per 540 g edible portion)
Brown sole (boiled)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
14 mg
(per 206 g edible portion)
Natural cheese (emmental)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
25 mg
(per 540 g edible portion)
Brown sole (baked)
19 mg
(per 540 g edible portion)
Brown sole (raw)
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