Pulses Low in Arachidic acid (per 100 g edible portion)

• Soybean, Whole bean (china, dried, raw)
  
  0 mg
• Adzuki bean (boiled, canned in syrup)
  
  1 mg
• Adzuki bean, An, Bean paste (koshi-an)
  
  1 mg
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  1 mg
• Kidney bean (uzura-mame)
  
  1 mg
• Kidney bean (mame-kinton)
  
  1 mg
• Adzuki bean (whole, dried, boiled)
  
  2 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  2 mg
• Kidney bean (whole, dried, boiled)
  
  2 mg
• Kidney bean (koshi-an)
  
  2 mg
• Pea (uguisu-mame)
  
  2 mg
• Soy protein (concentrated type)
  
  2 mg
• Scarlet runner bean (whole, dried, boiled)
  
  2 mg
• Adzuki bean (whole, dried, raw)
  
  3 mg
• Pea (whole, dried, boiled)
  
  3 mg
• Soy protein (isolated type)
  
  3 mg
• Lentil (whole, dried, raw)
  
  3 mg
• Soy protein (textured type)
  
  4 mg
• Mung bean (whole, dried, boiled)
  
  4 mg
• Kidney bean (whole, dried, raw)
  
  5 mg