Arachidonic acid Content of Foods
(71 - 80)
59 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
3 mg
(per 3 g edible portion)
Purple laver (toasted)
3 mg
(per 3 g edible portion)
Purple laver (dried)
3 mg
(per 3 g edible portion)
Ma-konbu (dried)
3 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
77 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
40 mg
(per 45 g edible portion)
Custard cream puff
933 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
4 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
40 mg
(per 45 g edible portion)
Squid, Processed product (surume)
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