Octadecatetraenoic acid Content of Foods
(191 - 200)
5 mg
(per 176 g edible portion)
Natural cheese (edam)
5 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
1 mg
(per 40 g edible portion)
Fish paste product (datemaki)
3 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
1 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
-
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
-
(per 5 g edible portion)
Sakura shrimp (boiled)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
8 mg
(per 280 g edible portion)
Albacore (raw)
-
(per 5 g edible portion)
Pacific cod (denbu)
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