Tetracosenoic acid Content of Fishes and Shellfishes
(41 - 50)
182 mg
(per 460 g edible portion)
Silver pomfret (raw)
37 mg
(per 90 g edible portion)
Big-eye sardine (raw)
57 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
31 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
47 mg
(per 80 g edible portion)
Conger pike (raw)
30 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
238 mg
(per 720 g edible portion)
Mackerel (raw)
50 mg
(per 90 g edible portion)
Chum salmon (sujiko)
57 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
19 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
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