Arachidic acid Content of Foods
(601 - 610)
-
(per 30 g edible portion)
Manju (kasutera-manju)
-
(per 40 g edible portion)
Nerikiri
1 mg
(per 80 g edible portion)
Dorayaki
1 mg
(per 130 g edible portion)
Daifuku-mochi
1 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
1 mg
(per 130 g edible portion)
Kusa-mochi
1 mg
(per 80 g edible portion)
Kintsuba
-
(per 45 g edible portion)
Kibi-dango
1 mg
(per 57 g edible portion)
Karukan
1 mg
(per 50 g edible portion)
Kashiwa-mochi
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