Arachidic acid Content of Fishes and Shellfishes
(1 - 10)
25 mg
(per 18 g edible portion)
Japanese anchovy (raw)
89 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
100 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
63 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
78 mg
(per 80 g edible portion)
Hairtail (raw)
96 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
72 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
61 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
83 mg
(per 152 g edible portion)
Japanese pilchard (baked)
75 mg
(per 90 g edible portion)
Spanish mackerel (raw)
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