Foods High in Arachidic acid (421st - 440th) (per 100 g edible portion)

• Sparrow (meat, with bone and skin, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  14 mg
• Sea cucumber (konowata)
  
  14 mg
• Rainbow trout (cultured in sea, raw)
  
  14 mg
• Masu salmon (baked)
  
  14 mg
• Tatamiiwashi
  
  14 mg
• Horse mackerel (baked)
  
  14 mg
• Sweet pepper (fruit, sauted)
  
  14 mg
• Soybean, Tofu-chikuwa (baked type)
  
  14 mg
• Soybean, Tofu (packed-tofu)
  
  14 mg
• Soybean, Tofu (kinugoshi-tofu)
  
  14 mg
• Corn (corn meal)
  
  14 mg
• Dried buckwheat noodles (dry form, raw)
  
  14 mg
• Hina-arare (kanto style)
  
  13 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  13 mg
• Cattle, Offal (reticulum, boiled)
  
  13 mg
• Cattle, Offal (rumen, boiled)
  
  13 mg
• Cattle, Offal (kidney, raw)
  
  13 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  13 mg