Octadecatetraenoic acid Content of Foods
(41 - 50)
104 mg
(per 80 g edible portion)
Hairtail (raw)
269 mg
(per 207 g edible portion)
Chinook salmon (raw)
124 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
66 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
42 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
1258 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
264 mg
(per 220 g edible portion)
Mackerel (boiled)
22 mg
(per 20 g edible portion)
Antarctic krill (boiled)
18 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
165 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
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