Arachidonic acid Content of Foods
(251 - 260)
19 mg
(per 60 g edible portion)
Hot cake
32 mg
(per 100 g edible portion)
Natural cheese (camambert)
34 mg
(per 105 g edible portion)
Cattle, Beef, dairy fattened steer (fillet, lean, raw)
46 mg
(per 145 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
58 mg
(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
13 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, fat, raw)
48 mg
(per 150 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
26 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
12 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
2 mg
(per 5 g edible portion)
Boro (eisei-boro)
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46 mg(per 145 g edible portion)Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
