Arachidic acid Content of Foods
(431 - 440)
5 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
9 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
1 mg
(per 12 g edible portion)
Swine, Ham (boneless)
4 mg
(per 61 g edible portion)
Swine, Pork, medium type breed (outside ham, lean, raw)
3 mg
(per 45 g edible portion)
Swine, Pork, large type breed (picnic shoulder, lean, raw)
5 mg
(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
8 mg
(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
11 mg
(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean, raw)
4 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
2 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
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