Arachidonic acid Content of Fishes and Shellfishes
(91 - 100)
138 mg
(per 540 g edible portion)
Brown sole (raw)
5 mg
(per 10 g edible portion)
Japanese sand lance (raw)
32 mg
(per 130 g edible portion)
Gizzard shad (raw)
58 mg
(per 200 g edible portion)
Dried flounder
16 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
27 mg
(per 130 g edible portion)
Horse mackerel (raw)
16 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
5 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
2 mg
(per 4 g edible portion)
Firefly squid (boiled)
41 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
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