Arachidonic acid Content of Fishes and Shellfishes
(Initial S) (1 - 10)
1 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
4 mg
(per 5 g edible portion)
Sakura shrimp (dried)
1 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
43 mg
(per 45 g edible portion)
Sandfish (namaboshi)
21 mg
(per 65 g edible portion)
Sandfish (raw)
6 mg
(per 73 g edible portion)
Scallop (boiled)
4 mg
(per 100 g edible portion)
Scallop (raw)
2 mg
(per 3 g edible portion)
Sea cucumber (konowata)
2 mg
(per 20 g edible portion)
Sea cucumber (raw)
12 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
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