Arachidonic acid Content of Foods
(Initial K) (21 - 30)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0 mg
(per 80 g edible portion)
Kintsuba
0 mg
(per 25 g edible portion)
Kinzanji-miso
0 mg
(per 68 g edible portion)
Kiritanpo
Tr
(per 90 g edible portion)
Kiwifruit (raw)
-
(per 5 g edible portion)
Kizami-konbu
0 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0 mg
(per 18 g edible portion)
Kumquat (whole, raw)
0 mg
(per 130 g edible portion)
Kusa-mochi
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