Arachidonic acid Content of Fishes and Shellfishes
(61 - 70)
110 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
12 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
28 mg
(per 40 g edible portion)
Fish paste product (datemaki)
2 mg
(per 3 g edible portion)
Sea cucumber (konowata)
7 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
4 mg
(per 6 g edible portion)
Loach (raw)
413 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
4 mg
(per 6 g edible portion)
Loach (boiled)
9 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
306 mg
(per 450 g edible portion)
Amberjack (raw)
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