Arachidonic acid Content of Foods
(141 - 150)
3 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
76 mg
(per 120 g edible portion)
Swine, Pork, large type breed (boston butt, lean and fat, raw)
2 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
28 mg
(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
56 mg
(per 130 g edible portion)
Pacific saury (baked)
118 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
24 mg
(per 40 g edible portion)
Kasutera
37 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
214 mg
(per 540 g edible portion)
Brown sole (boiled)
12 mg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
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