Arachidonic acid Content of Foods
(11 - 20)
12 mg
(per 5 g edible portion)
Wakame (cut and dried)
112 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
252 mg
(per 120 g edible portion)
Abalone (shiokara)
210 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
60 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
200 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
43 mg
(per 45 g edible portion)
Sandfish (namaboshi)
29 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
14 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
324 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
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