Arachidic acid Content of Foods
(501 - 510)
-
(per 10 g edible portion)
Rye (flour)
1 mg
(per 15 g edible portion)
Corn (corn grits)
10 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
1 mg
(per 15 g edible portion)
Shiratamako
-
(per 10 g edible portion)
Joshin powder
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
1 mg
(per 30 g edible portion)
Okoshi
1 mg
(per 35 g edible portion)
Yubeshi
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
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