Tetracosenoic acid Content of Fishes and Shellfishes
(101 - 110)
3 mg
(per 20 g edible portion)
Antarctic krill (raw)
5 mg
(per 30 g edible portion)
Chum salmon (ikura)
2 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
3 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 5 g edible portion)
Sakura shrimp (dried)
28 mg
(per 450 g edible portion)
Black sea bream (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
9 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
17 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
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