Arachidic acid Content of Foods
(231 - 240)
18 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
13 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
9 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
2 mg
(per 11 g edible portion)
Soybean, Budo-mame
3 mg
(per 15 g edible portion)
Natural cheese (gouda)
2 mg
(per 10 g edible portion)
Swine, Shoulder
37 mg
(per 174 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
17 mg
(per 80 g edible portion)
Conger pike (raw)
39 mg
(per 186 g edible portion)
Chinook salmon (baked)
19 mg
(per 150 g edible portion)
Barracuda (raw)
<
1
…
24
…
90
>
