| Ligand Description : |
- Arachidic acid, also called Eicosanoic acid, is the saturated fatty acid with a 20-carbon chain. It is as a minor constituent of peanut oil (1.1%–1.7%), corn oil (3%), and cocoa butter (1%).
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It is found in appreciable quantities only in some vegetable fats and oils, where it occurs as glycerol ester.
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It is virtually absent from fresh red and white meat, and in almost all processed and preserved meats, lard and suet included. The exception is certain types of salami where, however, it is found in very small amounts, never exceeding 0.35 g/100 g of edible portion.
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It is not found in dairy products, including butter.
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In eggs, it is only present in small quantities in whole egg powder (in chicken whole egg powder, 0.58 g/100 g of edible portion).
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It is virtually absent from fishery products (fish, mollusks and crustaceans); the amount, if present, does not exceed 0.01 g / 100 g of edible portion.
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It is present, although not high quantity, in vegetable fats and oils. Peanut oil contains the highest quantity, about 2.3 g/100 g of edible portion; it is found in small quantities in peanut butter, 0.72 g/100 g of edible portion, while it is absent in margarine.
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In cereals and derivatives, it is found in trace amounts, never higher than 0.1 g/100 g of edible portion.
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In fresh and dried oily fruits, it is present in small quantities, with a maximum value in dried coconut, 0.6 g/100 g of edible portion.
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It is absent in legumes, with the exception of soybean meal, where it is found in trace amounts, 0.07 g/100 g of edible portion.
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