Arachidic acid Content of Fishes and Shellfishes
(31 - 40)
33 mg
(per 130 g edible portion)
Pacific saury (baked)
33 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
33 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
367 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
918 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
59 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
51 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
8 mg
(per 30 g edible portion)
Mezashi (raw)
20 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
19 mg
(per 130 g edible portion)
Gizzard shad (raw)
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