Arachidonic acid Content of Fishes and Shellfishes
(Initial A) (11 - 20)
306 mg
(per 450 g edible portion)
Amberjack (raw)
26 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
9 mg
(per 530 g edible portion)
Anglerfish (raw)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
2 mg
(per 20 g edible portion)
Antarctic krill (raw)
110 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
12 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
11 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
14 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
<
1
2
3
>
