Arachidonic acid Content of Foods
(41 - 50)
14 mg
(per 18 g edible portion)
Japanese anchovy (raw)
14 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
23 mg
(per 18 g edible portion)
Swine, Pork, large type breed (boston butt, fat, raw)
13 mg
(per 10 g edible portion)
Swine, Pork, large type breed (picnic shoulder, fat, raw)
562 mg
(per 720 g edible portion)
Mackerel (raw)
104 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
117 mg
(per 150 g edible portion)
Barracuda (raw)
84 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
72 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
72 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
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