Arachidic acid Content of Foods
(Initial M) (31 - 39)
12 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
3 mg
(per 150 g edible portion)
Milk containing recombined milk (low fat)
10 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
6 mg
(per 8 g edible portion)
Modified milk powder
-
(per 40 g edible portion)
Monaka
0 mg
(per 10 g edible portion)
Mukago (raw)
1 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
2 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
-
(per 26 g edible portion)
Mussel (raw)
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