Arachidic acid Content of Foods
(381 - 390)
17 mg
(per 207 g edible portion)
Cattle, Imported beef (rib loin, lean, raw)
56 mg
(per 696 g edible portion)
Cattle, Imported beef (chuck loin, lean, raw)
7 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
14 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
1 mg
(per 10 g edible portion)
Kezuri-konbu
-
(per 3 g edible portion)
Purple laver (toasted)
-
(per 3 g edible portion)
Purple laver (dried)
8 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
2 mg
(per 25 g edible portion)
Kinzanji-miso
6 mg
(per 72 g edible portion)
Rye bread
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