Arachidonic acid Content of Fishes and Shellfishes
(1 - 10)
387 mg
(per 90 g edible portion)
Spanish mackerel (raw)
488 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
26 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
252 mg
(per 120 g edible portion)
Abalone (shiokara)
210 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
60 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
200 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
43 mg
(per 45 g edible portion)
Sandfish (namaboshi)
29 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
14 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
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