Arachidonic acid Content of Fishes and Shellfishes
(Initial J)
5 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
14 mg
(per 18 g edible portion)
Japanese anchovy (raw)
4 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
14 mg
(per 110 g edible portion)
Japanese common squid (baked)
16 mg
(per 125 g edible portion)
Japanese common squid (boiled)
17 mg
(per 190 g edible portion)
Japanese common squid (raw)
118 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
1 mg
(per 10 g edible portion)
Japanese icefish (raw)
158 mg
(per 152 g edible portion)
Japanese pilchard (baked)
182 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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