Octadecatetraenoic acid Content of Foods
(71 - 80)
6 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
56 mg
(per 90 g edible portion)
Spanish mackerel (raw)
48 mg
(per 80 g edible portion)
Conger pike (raw)
6 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
21 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
38 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
50 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
7 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
22 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
42 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
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