Tetracosenoic acid Content of Foods
(131 - 140)
4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
1 mg
(per 18 g edible portion)
Japanese anchovy (raw)
2 mg
(per 30 g edible portion)
Karinto (brown sugar)
3 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
4 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
1 mg
(per 9 g edible portion)
Pond smelt (raw)
1 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
3 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
6 mg
(per 80 g edible portion)
Potatoe (fried potato)
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