Tetracosenoic acid Content of Fishes and Shellfishes
(71 - 80)
25 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
326 mg
(per 960 g edible portion)
Pink salmon (raw)
7 mg
(per 45 g edible portion)
Sandfish (namaboshi)
9 mg
(per 65 g edible portion)
Sandfish (raw)
1 mg
(per 3 g edible portion)
Sea cucumber (konowata)
9 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
14 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
57 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
55 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
339 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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