Arachidonic acid Content of Foods
198 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
86 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
80 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
387 mg
(per 90 g edible portion)
Spanish mackerel (raw)
70 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
36 mg
(per 10 g edible portion)
Whale (blubber, raw)
60 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
488 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
26 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
170 mg
(per 68 g edible portion)
Pidan
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