Octadecatetraenoic acid Content of Foods
(Initial M) (11 - 20)
1088 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
264 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
3000 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0 mg
(per 105 g edible portion)
Maitake (boiled)
0 mg
(per 105 g edible portion)
Maitake (dried)
0 mg
(per 105 g edible portion)
Maitake (raw)
0 mg
(per 30 g edible portion)
Manju (kasutera-manju)
0 mg
(per 30 g edible portion)
Manju (kuri-manju)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
0 mg
(per 15 g edible portion)
Margarin (fat spread)
<
1
2
3
4
>
