Octadecatetraenoic acid Content of Foods
(31 - 40)
207 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
58 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
304 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
288 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
104 mg
(per 130 g edible portion)
Gizzard shad (raw)
128 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
150 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
238 mg
(per 170 g edible portion)
Mackerel (baked)
941 mg
(per 960 g edible portion)
Pink salmon (salted)
126 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
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