Arachidic acid Content of Fishes and Shellfishes
(41 - 50)
10 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
165 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
53 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
11 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
3 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
24 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
5 mg
(per 25 g edible portion)
Mezashi (baked)
2 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
18 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
13 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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