Arachidic acid Content of Foods
(Initial Y)
1 mg
(per 50 g edible portion)
Yaki-onigiri
-
(per 24 g edible portion)
Yatsuhashi
0 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
7 mg
(per 170 g edible portion)
Yellow sea bream (raw)
29 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
59 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
918 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
374 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
2 mg
(per 150 g edible portion)
Yogurt (liquid type)
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