Arachidonic acid Content of Foods
(Initial K) (11 - 20)
0 mg
(per 45 g edible portion)
Kibi-dango
0 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0 mg
(per 25 g edible portion)
Kikurage (boiled)
0 mg
(per 15 g edible portion)
Kikurage (dried)
36 mg
(per 1780 g edible portion)
King crab (boiled)
88 mg
(per 1750 g edible portion)
King crab (canned in brine)
53 mg
(per 1750 g edible portion)
King crab (raw)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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