Arachidonic acid Content of Fishes and Shellfishes
(121 - 130)
298 mg
(per 960 g edible portion)
Pink salmon (raw)
11 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
54 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
17 mg
(per 60 g edible portion)
Fish paste product (tsumire)
1 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
3 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
23 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
35 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
11 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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