Arachidonic acid Content of Fishes and Shellfishes
(201 - 210)
1 mg
(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
1 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
8 mg
(per 315 g edible portion)
Horsehair crab (boiled)
3 mg
(per 50 g edible portion)
Pacific cod (baked)
5 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
1 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
88 mg
(per 1750 g edible portion)
King crab (canned in brine)
36 mg
(per 1780 g edible portion)
King crab (boiled)
2 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
6 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
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