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

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

Food group	Ref.^a	Total fat (mg)	Fatty acids (mg)^b
Food group	Ref.^a	Total fat (mg)	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

^aC, Canadian nutrient file version 2015 [20]; J, Standard tables of food composition in Japan 2015 (seventh revised edition) [21]
^bPA palmitic acid, OA oleic acid, LA linoleic acid, ARA arachidonic acid, EPA eicosapentaenoic acid, DHA docosahexaenoic acid