Tetracosenoic acid Content of Foods
(31 - 40)
48 mg
(per 65 g edible portion)
Spanish mackerel (baked)
153 mg
(per 207 g edible portion)
Chinook salmon (raw)
59 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
73 mg
(per 152 g edible portion)
Japanese pilchard (baked)
124 mg
(per 170 g edible portion)
Mackerel (baked)
55 mg
(per 152 g edible portion)
Japanese pilchard (raw)
518 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
58 mg
(per 80 g edible portion)
Hairtail (raw)
25 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
464 mg
(per 960 g edible portion)
Pink salmon (salted)
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