Arachidonic acid Content of Foods
(731 - 740)
0 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
0 mg
(per 9 g edible portion)
Pea (uguisu-mame)
0 mg
(per 15 g edible portion)
Pea (shio-mame)
0 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
0 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0 mg
(per 20 g edible portion)
Adzuki bean, An, Bean paste (tsubushi-an)
0 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
0 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
0 mg
(per 80 g edible portion)
Potatoe (fried potato)
0 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
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