Arachidonic acid Content of Foods
(111 - 120)
85 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
64 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
12 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
35 mg
(per 50 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, boiled)
28 mg
(per 40 g edible portion)
Fish paste product (datemaki)
2 mg
(per 3 g edible portion)
Sea cucumber (konowata)
7 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
4 mg
(per 6 g edible portion)
Loach (raw)
413 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
145 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
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