Arachidonic acid Content of Fishes and Shellfishes
(81 - 90)
112 mg
(per 186 g edible portion)
Chinook salmon (baked)
183 mg
(per 700 g edible portion)
Japanese seaperch (raw)
34 mg
(per 90 g edible portion)
Big-eye sardine (raw)
29 mg
(per 100 g edible portion)
Horse mackerel (boiled)
34 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
55 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
185 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
37 mg
(per 170 g edible portion)
Yellow sea bream (raw)
183 mg
(per 540 g edible portion)
Brown sole (baked)
41 mg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
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