Arachidic acid Content of Foods
(451 - 460)
1 mg
(per 15 g edible portion)
Rye (whole flour)
9 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
5 mg
(per 75 g edible portion)
Rice vermicelli (raw)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
-
(per 7 g edible portion)
Barley, Roasted flour
-
(per 6 g edible portion)
Boro (soba-boro)
5 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
1 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
3 mg
(per 61 g edible portion)
Swine, Pork, large type breed (inside ham, lean, raw)
6 mg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
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