Arachidic acid Content of Foods
(291 - 300)
5 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
14 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
30 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
1 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
2 mg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
3 mg
(per 20 g edible portion)
Soybean, Canned in water
11 mg
(per 70 g edible portion)
White table bread
9 mg
(per 65 g edible portion)
Croquette (potato type, for frying, frozen)
17 mg
(per 120 g edible portion)
Ice cream (soft type)
2 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
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