Arachidonic acid Content of Foods (321 - 330)

25 mg

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

(per 120 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
2 mg

(per 47 g edible portion)
Turban shell (baked)
8 mg

(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
6 mg

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
11 mg

(per 50 g edible portion)
Ocellated octopus (raw)
47 mg

(per 470 g edible portion)
Snow crab (boiled)
1 mg

(per 5 g edible portion)
Sakura shrimp (boiled)
4 mg

(per 30 g edible portion)
Halfbeak (raw)
5 mg

(per 25 g edible portion)
Sable, shortbread

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