Arachidic acid Content of Foods
(661 - 670)
2 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
1 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
3 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
-
(per 25 g edible portion)
Broad bean (immature beans, boiled)
-
(per 25 g edible portion)
Broad bean (immature beans, raw)
2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
17 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
14 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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