Arachidonic acid Content of Foods
(681 - 690)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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