Arachidic acid Content of Fishes and Shellfishes
(121 - 130)
18 mg
(per 540 g edible portion)
Brown sole (boiled)
14 mg
(per 540 g edible portion)
Brown sole (raw)
1 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
9 mg
(per 360 g edible portion)
Fat greenling (raw)
1 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
1 mg
(per 32 g edible portion)
Abalone (canned in brine)
4 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
4 mg
(per 90 g edible portion)
Chum salmon (sujiko)
14 mg
(per 540 g edible portion)
Brown sole (baked)
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