Arachidonic acid Content of Foods
(81 - 90)
84 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
59 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
91 mg
(per 150 g edible portion)
Pacific saury (raw)
57 mg
(per 65 g edible portion)
Spanish mackerel (baked)
983 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
544 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
45 mg
(per 90 g edible portion)
Barracuda (baked)
98 mg
(per 120 g edible portion)
Abalone (steamed and dried)
10 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
130 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
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