Arachidic acid Content of Fishes and Shellfishes
(71 - 80)
59 mg
(per 450 g edible portion)
Amberjack (raw)
7 mg
(per 90 g edible portion)
Barracuda (baked)
7 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
2 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
3 mg
(per 45 g edible portion)
Sandfish (namaboshi)
6 mg
(per 100 g edible portion)
Horse mackerel (boiled)
7 mg
(per 60 g edible portion)
Fish paste product (tsumire)
4 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
7 mg
(per 170 g edible portion)
Yellow sea bream (raw)
4 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
<
1
…
8
…
23
>
