Tetracosenoic acid Content of Foods
(11 - 20)
42 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
208 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
520 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
192 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
504 mg
(per 1050 g edible portion)
Alfonsino (raw)
26 mg
(per 25 g edible portion)
Mezashi (baked)
77 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
11 mg
(per 10 g edible portion)
Whale (blubber, raw)
39 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
132 mg
(per 120 g edible portion)
Silver warehou (raw)
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