Arachidic acid Content of Fishes and Shellfishes
(201 - 210)
Tr
(per 25 g edible portion)
Adductor muscle (niboshi)
Tr
(per 47 g edible portion)
Adductor muscle (raw)
Tr
(per 100 g edible portion)
Scallop (raw)
Tr
(per 47 g edible portion)
Turban shell (baked)
Tr
(per 47 g edible portion)
Turban shell (raw)
Tr
(per 120 g edible portion)
Abalone (steamed and dried)
Tr
(per 120 g edible portion)
Abalone (raw)
Tr
(per 40 g edible portion)
Short-necked clam (raw)
Tr
(per 25 g edible portion)
Bloody clam (raw)
Tr
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
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