Arachidonic acid Content of Fishes and Shellfishes
(101 - 110)
93 mg
(per 207 g edible portion)
Chinook salmon (raw)
4 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
18 mg
(per 96 g edible portion)
Black rockfish (raw)
4 mg
(per 9 g edible portion)
Pond smelt (raw)
18 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
20 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
34 mg
(per 170 g edible portion)
Golden-thread (raw)
14 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
39 mg
(per 100 g edible portion)
Hard clam (tsukudani)
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