Arachidic acid Content of Fishes and Shellfishes
(61 - 70)
14 mg
(per 155 g edible portion)
Three-line grunt (raw)
31 mg
(per 207 g edible portion)
Chinook salmon (raw)
176 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
-
(per 3 g edible portion)
Sea cucumber (konowata)
8 mg
(per 90 g edible portion)
Horse mackerel (baked)
5 mg
(per 40 g edible portion)
Fish paste product (datemaki)
26 mg
(per 450 g edible portion)
Black sea bream (raw)
41 mg
(per 700 g edible portion)
Japanese seaperch (raw)
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