Arachidonic acid Content of Fishes and Shellfishes
(41 - 50)
77 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
933 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
40 mg
(per 45 g edible portion)
Squid, Processed product (surume)
84 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
59 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
91 mg
(per 150 g edible portion)
Pacific saury (raw)
57 mg
(per 65 g edible portion)
Spanish mackerel (baked)
983 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
544 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
45 mg
(per 90 g edible portion)
Barracuda (baked)
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