Arachidonic acid Content of Fishes and Shellfishes
(131 - 140)
18 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
8 mg
(per 32 g edible portion)
Abalone (canned in brine)
14 mg
(per 55 g edible portion)
Sockeye salmon (baked)
168 mg
(per 960 g edible portion)
Pink salmon (salted)
23 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
3 mg
(per 48 g edible portion)
Hard clam (boiled)
2 mg
(per 47 g edible portion)
Turban shell (raw)
50 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
2 mg
(per 47 g edible portion)
Turban shell (baked)
8 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
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