Arachidic acid Content of Foods
(441 - 450)
5 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
9 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
5 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2 mg
(per 65 g edible portion)
Sandfish (raw)
1 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
4 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
7 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
1 mg
(per 20 g edible portion)
Tsukudani
2 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
1 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
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