Foods High in Arachidic acid (281st - 300th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  26 mg
• Japanese eel (shirayaki)
  
  26 mg
• Japanese anchovy (tazukuri)
  
  26 mg
• Swine, Sausage (lyoner)
  
  25 mg
• Swine, Offal (tongue, raw)
  
  25 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  25 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Beef product (corned beef, canned)
  
  25 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  25 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  25 mg
• Japanese eel (cultured, raw)
  
  25 mg
• Atlantic horse mackerel (baked)
  
  25 mg
• Tempeh
  
  25 mg
• Chio tzu (frozen)
  
  24 mg
• Geppei
  
  24 mg
• Swine, Offal (large intestine, boiled)
  
  24 mg
• Lamprey (dried)
  
  24 mg
• Pacific saury (canned product, kabayaki)
  
  24 mg
• Mezashi (baked)
  
  24 mg