Octadecatetraenoic acid Content of Foods
(81 - 90)
8 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
4 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
9 mg
(per 20 g edible portion)
Oyster (cultured, raw)
142 mg
(per 700 g edible portion)
Japanese seaperch (raw)
18 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
26 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
26 mg
(per 60 g edible portion)
Fish paste product (tsumire)
7 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
23 mg
(per 55 g edible portion)
Sockeye salmon (baked)
25 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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