Tetracosenoic acid Content of Fishes and Shellfishes
(21 - 30)
53 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
77 mg
(per 90 g edible portion)
Spanish mackerel (raw)
162 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
870 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
77 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
169 mg
(per 220 g edible portion)
Mackerel (boiled)
139 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
48 mg
(per 65 g edible portion)
Spanish mackerel (baked)
153 mg
(per 207 g edible portion)
Chinook salmon (raw)
59 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
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