Arachidonic acid Content of Foods
(361 - 370)
3 mg
(per 20 g edible portion)
Tsukudani
5 mg
(per 30 g edible portion)
Manju (kasutera-manju)
15 mg
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
3 mg
(per 20 g edible portion)
Cattle, Offal (sinew, boiled)
107 mg
(per 710 g edible portion)
Common octopus (boiled)
3 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
16 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
7 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
7 mg
(per 50 g edible portion)
Chio tzu (frozen)
16 mg
(per 113 g edible portion)
Cattle, Imported beef (rump, lean and fat, raw)
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