Tetracosenoic acid Content of Fishes and Shellfishes
46 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
563 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
244 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
163 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
252 mg
(per 150 g edible portion)
Pacific saury (raw)
342 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
173 mg
(per 130 g edible portion)
Pacific saury (baked)
4590 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
38 mg
(per 30 g edible portion)
Mezashi (raw)
42 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
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