Arginine Content of Foods (41 - 50)

1073 mg

(per 150 g edible portion)
Bastard halibut (cultured, raw)
3354 mg

(per 430 g edible portion)
Flying fish (raw)
1170 mg

(per 90 g edible portion)
Spanish mackerel (raw)
3510 mg

(per 540 g edible portion)
Brown sole (raw)
15210 mg

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
216 mg

(per 18 g edible portion)
Hen's egg (yolk, raw)
540 mg

(per 45 g edible portion)
Chicken, Offal (liver, raw)
600 mg

(per 50 g edible portion)
Swine, Ground meat (raw)
360 mg

(per 30 g edible portion)
Cattle, Offal (liver, raw)
1848 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)

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