Arachidonic acid Content of Foods
(Initial Y) (1 - 10)
0 mg
(per 50 g edible portion)
Yaki-onigiri
0 mg
(per 24 g edible portion)
Yatsuhashi
0 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
37 mg
(per 170 g edible portion)
Yellow sea bream (raw)
0 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
25 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
324 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
4320 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
1008 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0 mg
(per 150 g edible portion)
Yogurt (liquid type)
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