Tetracosenoic acid Content of Fishes and Shellfishes
(11 - 20)
208 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
520 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
192 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
504 mg
(per 1050 g edible portion)
Alfonsino (raw)
26 mg
(per 25 g edible portion)
Mezashi (baked)
77 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
39 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
132 mg
(per 120 g edible portion)
Silver warehou (raw)
186 mg
(per 186 g edible portion)
Chinook salmon (baked)
90 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
<
1
2
…
23
>
