Arachidic acid Content of Foods
(581 - 590)
-
(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
-
(per 15 g edible portion)
Domyojiko
3 mg
(per 150 g edible portion)
Sekihan
1 mg
(per 68 g edible portion)
Kiritanpo
3 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
-
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
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