Arachidonic acid Content of Fishes and Shellfishes
(111 - 120)
11 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
21 mg
(per 100 g edible portion)
Sole (raw)
37 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
39 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
355 mg
(per 960 g edible portion)
Pink salmon (baked)
51 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
7 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
48 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
26 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
12 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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