Foods High in Arachidic acid (541st - 560th) (per 100 g edible portion)

• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  8 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  8 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  8 mg
• Fish paste product (satsuma-age)
  
  8 mg
• Pink salmon (canned in brine)
  
  8 mg
• Carp (cultured, raw)
  
  8 mg
• Frigate mackerel (raw)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Kezuri-konbu
  
  8 mg
• Purple laver (toasted)
  
  8 mg
• Purple laver (dried)
  
  8 mg
• Sweet corn (immature kernels on cob, frozen)
  
  8 mg
• Kinzanji-miso
  
  8 mg
• Rye bread
  
  8 mg
• Rice-koji miso (sweet type)
  
  7 mg
• Doubanjiang
  
  7 mg
• Natural cheese (cottage)
  
  7 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  7 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  7 mg