Arachidonic acid Content of Fishes and Shellfishes
(171 - 180)
14 mg
(per 110 g edible portion)
Japanese common squid (baked)
16 mg
(per 125 g edible portion)
Japanese common squid (boiled)
10 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
3 mg
(per 25 g edible portion)
Pacific cod (milt)
17 mg
(per 190 g edible portion)
Japanese common squid (raw)
2 mg
(per 20 g edible portion)
Oyster (cultured, raw)
25 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
25 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
1 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
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