Tetracosenoic acid Content of Fishes and Shellfishes
(151 - 160)
3 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
2 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
-
(per 20 g edible portion)
Sea cucumber (raw)
-
(per 20 g edible portion)
Antarctic krill (boiled)
-
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
1 mg
(per 145 g edible portion)
Blue crab (raw)
1 mg
(per 25 g edible portion)
Pacific cod (milt)
2 mg
(per 170 g edible portion)
Golden-thread (raw)
-
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
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