Tetracosenoic acid Content of Foods
(51 - 60)
50 mg
(per 90 g edible portion)
Chum salmon (sujiko)
57 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
19 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
28 mg
(per 55 g edible portion)
Sockeye salmon (baked)
33 mg
(per 130 g edible portion)
Gizzard shad (raw)
7 mg
(per 13 g edible portion)
French dressing
480 mg
(per 960 g edible portion)
Pink salmon (baked)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
5 mg
(per 10 g edible portion)
Japanese sand lance (raw)
8 mg
(per 16 g edible portion)
Thousand Island dressing
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