Arachidic acid Content of Foods
(491 - 500)
4 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
4 mg
(per 90 g edible portion)
Chum salmon (sujiko)
14 mg
(per 540 g edible portion)
Brown sole (baked)
-
(per 10 g edible portion)
Japanese sand lance (tsukudani)
3 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
-
(per 5 g edible portion)
Hijiki (boiled and dried)
7 mg
(per 234 g edible portion)
Avocado (raw)
2 mg
(per 50 g edible portion)
Soybean sprout (raw)
2 mg
(per 55 g edible portion)
Garlic (bulb, raw)
1 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
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