Arachidonic acid Content of Fishes and Shellfishes
(11 - 20)
324 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
342 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
306 mg
(per 170 g edible portion)
Mackerel (baked)
162 mg
(per 90 g edible portion)
Chum salmon (sujiko)
323 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
374 mg
(per 220 g edible portion)
Mackerel (boiled)
4320 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
128 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
158 mg
(per 152 g edible portion)
Japanese pilchard (baked)
122 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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