Arachidonic acid Content of Foods (221 - 230)

70 mg

(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean, raw)
11 mg

(per 30 g edible portion)
Squid, Processed product (shiokara)
21 mg

(per 100 g edible portion)
Sole (raw)
2 mg

(per 5 g edible portion)
Natural cheese (parmesan)
4 mg

(per 10 g edible portion)
Swine, Shoulder
63 mg

(per 170 g edible portion)
Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
41 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
37 mg

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
39 mg

(per 105 g edible portion)
Chum salmon (aramaki baked)
355 mg

(per 960 g edible portion)
Pink salmon (baked)

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