Arachidonic acid Content of Fishes and Shellfishes
(31 - 40)
96 mg
(per 80 g edible portion)
Hairtail (raw)
192 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
33 mg
(per 30 g edible portion)
Chum salmon (ikura)
462 mg
(per 1050 g edible portion)
Alfonsino (raw)
28 mg
(per 30 g edible portion)
Mezashi (raw)
400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
95 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
130 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
40 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
59 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
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