Arachidonic acid Content of Fishes and Shellfishes
(21 - 30)
182 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
386 mg
(per 460 g edible portion)
Silver pomfret (raw)
1008 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
73 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
14 mg
(per 18 g edible portion)
Japanese anchovy (raw)
562 mg
(per 720 g edible portion)
Mackerel (raw)
104 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
117 mg
(per 150 g edible portion)
Barracuda (raw)
84 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
96 mg
(per 80 g edible portion)
Conger pike (raw)
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