Tetracosenoic acid Content of Foods
(61 - 70)
9 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
282 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
43 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
50 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
26 mg
(per 65 g edible portion)
Sockeye salmon (raw)
36 mg
(per 150 g edible portion)
Barracuda (raw)
25 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
25 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
23 mg
(per 90 g edible portion)
Horse mackerel (baked)
57 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
<
1
…
7
…
73
>
