Arachidonic acid Content of Fishes and Shellfishes
(191 - 200)
1 mg
(per 50 g edible portion)
Freshwater clam (raw)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
2 mg
(per 20 g edible portion)
Antarctic krill (raw)
1 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
4 mg
(per 145 g edible portion)
Blue crab (raw)
6 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
7 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
3 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
18 mg
(per 430 g edible portion)
Flying fish (raw)
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