Arachidic acid Content of Foods
(471 - 480)
14 mg
(per 540 g edible portion)
Brown sole (raw)
1 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
9 mg
(per 360 g edible portion)
Fat greenling (raw)
3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
1 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
1 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
6 mg
(per 140 g edible portion)
Custard pudding
1 mg
(per 15 g edible portion)
Rice cracker (shio-senbei)
1 mg
(per 15 g edible portion)
Rice cracker (amakara-senbei)
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