Tetracosenoic acid Content of Foods
(21 - 30)
186 mg
(per 186 g edible portion)
Chinook salmon (baked)
90 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
53 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
77 mg
(per 90 g edible portion)
Spanish mackerel (raw)
162 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
870 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
77 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
169 mg
(per 220 g edible portion)
Mackerel (boiled)
139 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
75 mg
(per 100 g edible portion)
Vegetable oil, blend
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