Tetracosenoic acid Content of Fishes and Shellfishes
(51 - 60)
28 mg
(per 55 g edible portion)
Sockeye salmon (baked)
33 mg
(per 130 g edible portion)
Gizzard shad (raw)
480 mg
(per 960 g edible portion)
Pink salmon (baked)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
5 mg
(per 10 g edible portion)
Japanese sand lance (raw)
9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
282 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
43 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
50 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
26 mg
(per 65 g edible portion)
Sockeye salmon (raw)
<
1
…
6
…
23
>
