Amount of 20:4 undifferentiated, eicosatetraenoic, arachidonic in Sour dressing, non-butterfat, cultured, filled cream-type
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There is g amount of 20:4 undifferentiated, eicosatetraenoic, arachidonic in amount of Sour dressing, non-butterfat, cultured, filled cream-type
Determine, under different quantities, how much of 20:4 undifferentiated, eicosatetraenoic, arachidonic nutrient can be found in Sour dressing, non-butterfat, cultured, filled cream-type. Calculate and convert the amounts.