Arachidic acid Content of Fishes and Shellfishes
(11 - 20)
59 mg
(per 152 g edible portion)
Japanese pilchard (raw)
94 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
59 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
58 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
122 mg
(per 170 g edible portion)
Mackerel (baked)
150 mg
(per 220 g edible portion)
Mackerel (boiled)
7 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
18 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
39 mg
(per 65 g edible portion)
Spanish mackerel (baked)
46 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
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