Arachidonic acid Content of Foods
(21 - 30)
342 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
306 mg
(per 170 g edible portion)
Mackerel (baked)
162 mg
(per 90 g edible portion)
Chum salmon (sujiko)
73 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
51 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
323 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
374 mg
(per 220 g edible portion)
Mackerel (boiled)
13 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
32 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
4320 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
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