Arachidic acid Content of Foods
(191 - 200)
35 mg
(per 120 g edible portion)
Swine, Pork, medium type breed (boston butt, lean and fat, raw)
29 mg
(per 99 g edible portion)
Swine, Pork, large type breed (outside ham, lean and fat, raw)
84 mg
(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
53 mg
(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
19 mg
(per 130 g edible portion)
Gizzard shad (raw)
10 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
165 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
53 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
5 mg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
14 mg
(per 50 g edible portion)
Swine, Ground meat (raw)
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