Tetracosenoic acid Content of Fishes and Shellfishes
(Initial J)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
2 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 110 g edible portion)
Japanese common squid (baked)
1 mg
(per 125 g edible portion)
Japanese common squid (boiled)
1 mg
(per 190 g edible portion)
Japanese common squid (raw)
162 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
73 mg
(per 152 g edible portion)
Japanese pilchard (baked)
83 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
<
1
2
3
>
