Tetracosenoic acid Content of Fishes and Shellfishes
(31 - 40)
73 mg
(per 152 g edible portion)
Japanese pilchard (baked)
124 mg
(per 170 g edible portion)
Mackerel (baked)
55 mg
(per 152 g edible portion)
Japanese pilchard (raw)
518 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
58 mg
(per 80 g edible portion)
Hairtail (raw)
25 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
464 mg
(per 960 g edible portion)
Pink salmon (salted)
83 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
395 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
24 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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