Arachidic acid Content of Fishes and Shellfishes
(51 - 60)
17 mg
(per 80 g edible portion)
Conger pike (raw)
39 mg
(per 186 g edible portion)
Chinook salmon (baked)
19 mg
(per 150 g edible portion)
Barracuda (raw)
12 mg
(per 90 g edible portion)
Common Japanese conger (raw)
29 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
2 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
111 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
16 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
71 mg
(per 1050 g edible portion)
Alfonsino (raw)
10 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
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