Arachidic acid Content of Fishes and Shellfishes
(101 - 110)
6 mg
(per 170 g edible portion)
Golden-thread (raw)
3 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
4 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
2 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
5 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
9 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
5 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2 mg
(per 65 g edible portion)
Sandfish (raw)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
4 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
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