Arachidonic acid Content of Fishes and Shellfishes
(51 - 60)
98 mg
(per 120 g edible portion)
Abalone (steamed and dried)
130 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
47 mg
(per 90 g edible portion)
Common Japanese conger (raw)
21 mg
(per 65 g edible portion)
Sandfish (raw)
66 mg
(per 155 g edible portion)
Three-line grunt (raw)
91 mg
(per 120 g edible portion)
Silver warehou (raw)
16 mg
(per 25 g edible portion)
Mezashi (baked)
48 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
4 mg
(per 5 g edible portion)
Sakura shrimp (dried)
150 mg
(per 450 g edible portion)
Black sea bream (raw)
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