Arachidonic acid Content of Fishes and Shellfishes
(Initial M) (1 - 10)
306 mg
(per 170 g edible portion)
Mackerel (baked)
374 mg
(per 220 g edible portion)
Mackerel (boiled)
192 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
323 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
342 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
562 mg
(per 720 g edible portion)
Mackerel (raw)
488 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
60 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
7 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
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