Arachidonic acid Content of Foods
(51 - 60)
54 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
20 mg
(per 17 g edible portion)
Swine, Pork, large type breed (loin, fat, raw)
96 mg
(per 80 g edible portion)
Conger pike (raw)
96 mg
(per 80 g edible portion)
Hairtail (raw)
192 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
11 mg
(per 10 g edible portion)
Fermented butter
9 mg
(per 8 g edible portion)
Salted butter
22 mg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
22 mg
(per 20 g edible portion)
Swine, Bacon
33 mg
(per 30 g edible portion)
Chum salmon (ikura)
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