Tetracosenoic acid Content of Fishes and Shellfishes
(61 - 70)
36 mg
(per 150 g edible portion)
Barracuda (raw)
25 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
25 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
23 mg
(per 90 g edible portion)
Horse mackerel (baked)
57 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
30 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
23 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
15 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
18 mg
(per 100 g edible portion)
Horse mackerel (boiled)
15 mg
(per 96 g edible portion)
Black rockfish (raw)
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