Arachidic acid Content of Fishes and Shellfishes
(21 - 30)
374 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
33 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
212 mg
(per 720 g edible portion)
Mackerel (raw)
88 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
124 mg
(per 460 g edible portion)
Silver pomfret (raw)
59 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
176 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
44 mg
(per 150 g edible portion)
Pacific saury (raw)
74 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
72 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
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