Arachidonic acid Content of Foods
(Initial J) (21 - 30)
200 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
13 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
14 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
2 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
5 mg
(per 10 g edible portion)
Japanese sand lance (raw)
2 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
183 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0 mg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
6 mg
(per 108 g edible portion)
Japanese whiting (raw)
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