Arachidonic acid Content of Fishes and Shellfishes
(151 - 160)
13 mg
(per 65 g edible portion)
Sockeye salmon (raw)
20 mg
(per 140 g edible portion)
Swordtip squid (raw)
3 mg
(per 50 g edible portion)
Hard clam (baked)
4 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
10 mg
(per 120 g edible portion)
Abalone (raw)
19 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
4 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
15 mg
(per 90 g edible portion)
Croaker (baked)
61 mg
(per 950 g edible portion)
Croaker (raw)
21 mg
(per 370 g edible portion)
Black scraper (raw)
<
1
…
16
…
23
>
