Tetracosenoic acid Content of Foods
(161 - 170)
2 mg
(per 108 g edible portion)
Japanese whiting (raw)
8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
-
(per 3 g edible portion)
Purple laver (seasoned and toasted)
-
(per 3 g edible portion)
Purple laver (toasted)
-
(per 3 g edible portion)
Purple laver (dried)
2 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1 mg
(per 15 g edible portion)
Rye (whole flour)
1 mg
(per 35 g edible portion)
Doughnut (cake type)
3 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
3 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
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