Have you ever been curious as to the safety and effectiveness of arachidonic acid?
- Thread starter SwolenONE
- Start date
SwolenONE
Board Sponsor
ArA in foods!
mg of arachidonic acid per 100 g of food, and error ranges:
891 free range duck egg yolks ±172 = 719 to 1063
390 chicken egg yolks ±72 = 318 to 462
294 ox liver (aka beef liver) ±64 = 230 to 358
153 lamb kidney ±11 = 142 to 164
100 Atlantic salmon (no skin) ±92 = 8 to 192
75 skinless turkey (breast, leg, and whole bird) ±24 = 51 to 99
63 turkey with skin (breast, leg, and whole bird) ±13 = 50 to 76
56 pork (leg steak, aka leg cutlet, fresh ham steak) ±8 = 48 to 64
56 skinless chicken legs ±3 = 53 to 59
49 lamb fillet ±7 = 42 to 56
35 beef (rump steak, aka round steak, rump roast) ±5 = 30 to 40
31 skinless chicken breast ±2 = 29 to 33
mg of arachidonic acid per 100 g of food, and error ranges:
891 free range duck egg yolks ±172 = 719 to 1063
390 chicken egg yolks ±72 = 318 to 462
294 ox liver (aka beef liver) ±64 = 230 to 358
153 lamb kidney ±11 = 142 to 164
100 Atlantic salmon (no skin) ±92 = 8 to 192
75 skinless turkey (breast, leg, and whole bird) ±24 = 51 to 99
63 turkey with skin (breast, leg, and whole bird) ±13 = 50 to 76
56 pork (leg steak, aka leg cutlet, fresh ham steak) ±8 = 48 to 64
56 skinless chicken legs ±3 = 53 to 59
49 lamb fillet ±7 = 42 to 56
35 beef (rump steak, aka round steak, rump roast) ±5 = 30 to 40
31 skinless chicken breast ±2 = 29 to 33