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Table 1 Content of ARA and the other fatty acids per 100 g edible portion of animal foods

From: Intake of arachidonic acid-containing lipids in adult humans: dietary surveys and clinical trials

Food group Ref.a Total fat (mg) Fatty acids (mg)b
PA OA LA ARA EPA DHA
Meats and poultry
 Pork, loin, whole, lean and fat, raw C 12,580 2720 5140 1110 80 0 0
 Pork, medium type breed, loin, lean and fat, raw J 22,600 5600 9100 1900 68 0 12
 Chicken, broiler, thigh, meat and skin, raw C 16,610 3511 5832 3096 104 4 7
 Chicken, broiler, thigh, meat with skin, raw J 14,200 3300 5800 1600 79 1 7
 Beef, hip, inside (top) round steak, boneless, lean, raw C 2210 520 910 120 40 0 0
 Beef, inside round, lean, raw J 4300 890 1500 120 24 4 1
Eggs
 Chicken, whole, fresh or frozen, raw C 10,010 2218 3810 1109 156 2 72
 Hen, whole, raw J 10,300 2100 3500 1300 150 0 120
Fishes and seafoods
 Salmon, pink (humpback), raw C 6700 1044 1108 102 127 547 859
 Pink salmon, raw J 6600 790 920 81 31 400 690
 Flatfish (flounder or sole or plaice), raw C 1930 282 358 45 30 137 108
 Righteye flounder, brown sole, raw J 1300 150 140 10 50 100 72
 Sardine, pacific, canned in tomato sauce, drained with bones C 10,450 1738 1851 123 190 532 864
 Sardine, Japanese pilchard, canned products, in tomato sauce J 10,800 1900 1200 140 160 1300 1100
Milk and dairy products
 Cheese, cream C 34,240 8497 7923 1032 50 0 0
 Cheese, cream J 33,000 8700 6400 570 38 20 6
  1. aC, Canadian nutrient file version 2015 [20]; J, Standard tables of food composition in Japan 2015 (seventh revised edition) [21]
  2. bPA palmitic acid, OA oleic acid, LA linoleic acid, ARA arachidonic acid, EPA eicosapentaenoic acid, DHA docosahexaenoic acid