Tetracosenoic acid Content of Fishes and Shellfishes
(Initial A) (1 - 10)
0 mg
(per 32 g edible portion)
Abalone (canned in brine)
0 mg
(per 120 g edible portion)
Abalone (raw)
0 mg
(per 120 g edible portion)
Abalone (shiokara)
0 mg
(per 120 g edible portion)
Abalone (steamed and dried)
0 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
Tr
(per 25 g edible portion)
Adductor muscle (niboshi)
Tr
(per 47 g edible portion)
Adductor muscle (raw)
14 mg
(per 280 g edible portion)
Albacore (raw)
504 mg
(per 1050 g edible portion)
Alfonsino (raw)
9 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
<
1
2
3
>
