Foods Low in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, raw)
  
  0 mg
• Pumpkin, Japan (fruit, boiled)
  
  0 mg
• Pumpkin, Western (fruit, raw)
  
  0 mg
• Pumpkin, Western (fruit, boiled)
  
  0 mg
• Cabbage (head, raw)
  
  0 mg
• Cabbage (head, boiled)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Cucumber (fruit, raw)
  
  0 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0 mg
• Kale (leaves, raw)
  
  0 mg
• Komatsuna (leaves, raw)
  
  0 mg
• Komatsuna (leaves, boiled)
  
  0 mg
• Sweet pepper (fruit, sauted)
  
  0 mg
• Garland chrysanthemum (leaves, raw)
  
  0 mg
• Garland chrysanthemum (leaves, boiled)
  
  0 mg
• Celery (petiole, raw)
  
  0 mg
• Broad bean (immature beans, raw)
  
  0 mg
• Broad bean (immature beans, boiled)
  
  0 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0 mg
• Onion (bulb, raw)
  
  0 mg