Arachidic acid Content of Fishes and Shellfishes
(131 - 140)
-
(per 10 g edible portion)
Japanese sand lance (tsukudani)
3 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
4 mg
(per 120 g edible portion)
Fish paste product (hanpen)
3 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
1 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1 mg
(per 20 g edible portion)
Antarctic krill (raw)
-
(per 4 g edible portion)
Firefly squid (boiled)
-
(per 10 g edible portion)
Short-necked clam (tsukudani)
-
(per 6 g edible portion)
Loach (boiled)
-
(per 6 g edible portion)
Loach (raw)
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