Arachidonic acid Content of Foods
(281 - 290)
3 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
23 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
35 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
4 mg
(per 15 g edible portion)
Natural cheese (gouda)
58 mg
(per 206 g edible portion)
Natural cheese (emmental)
20 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
52 mg
(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
34 mg
(per 121 g edible portion)
Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
31 mg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
11 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
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34 mg(per 121 g edible portion)Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
