Arachidonic acid Content of Fishes and Shellfishes
(141 - 150)
6 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
11 mg
(per 50 g edible portion)
Ocellated octopus (raw)
47 mg
(per 470 g edible portion)
Snow crab (boiled)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
4 mg
(per 30 g edible portion)
Halfbeak (raw)
143 mg
(per 800 g edible portion)
Common octopus (raw)
14 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
3 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 26 g edible portion)
Mussel (raw)
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