Arachidonic acid Content of Fishes and Shellfishes
(71 - 80)
95 mg
(per 200 g edible portion)
With ovary (raw)
40 mg
(per 90 g edible portion)
Horse mackerel (baked)
9 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
45 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
58 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
115 mg
(per 360 g edible portion)
Fat greenling (raw)
2 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
56 mg
(per 130 g edible portion)
Pacific saury (baked)
118 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
214 mg
(per 540 g edible portion)
Brown sole (boiled)
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