Arachidic acid Content of Fishes and Shellfishes
(81 - 90)
4 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
6 mg
(per 90 g edible portion)
Big-eye sardine (raw)
9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
4 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
6 mg
(per 130 g edible portion)
Horse mackerel (raw)
86 mg
(per 960 g edible portion)
Pink salmon (baked)
1 mg
(per 10 g edible portion)
Japanese sand lance (raw)
4 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
7 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
14 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
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