Provided are a prostaglandin-containing fat emulsion excellent in stability of an emulsion as well as stability of prostaglandin and a method for producing the same. The prostaglandin-containing fat emulsion comprises at least prostaglandin, a fat, an emulsifier containing phosphatidylethanolamine in an amount of 2% by weight or less and water as constituents and is characterized in that a content of the fat is from 0.05 to 20 mg/mL, a weight ratio of prostaglandin to the fat (prostaglandin/fat) is from 0.0005 to 20 (with the proviso that a total content of prostaglandin and the fat is up to 25 mg/mL), a weight ratio of the emulsifier to the fat (emulsifier/fat) is from 1 to 600, and a fatty acid having 6 to 22 carbon atoms or a salt thereof is not contained.
