Arachidic acid Content of Fishes and Shellfishes
(91 - 100)
1 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
-
(per 5 g edible portion)
Sakura shrimp (dried)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
4 mg
(per 55 g edible portion)
Sockeye salmon (baked)
7 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
47 mg
(per 960 g edible portion)
Pink salmon (salted)
67 mg
(per 960 g edible portion)
Pink salmon (raw)
8 mg
(per 200 g edible portion)
Dried flounder
10 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
-
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
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