Foods High in Arachidic acid (701st - 720th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  4 mg
• Sea urchin (neri-uni)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Firefly squid (raw)
  
  4 mg
• Sakura shrimp (niboshi)
  
  4 mg
• Abalone (canned in brine)
  
  4 mg
• Atka mackerel (salted)
  
  4 mg
• Atka mackerel (raw)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Rainbow trout (cultured in freshwater, raw)
  
  4 mg
• Chum salmon (sujiko)
  
  4 mg
• Brown sole (baked)
  
  4 mg
• Japanese sculpin (boiled)
  
  4 mg
• Japanese sand lance (tsukudani)
  
  4 mg
• Pacific Ocean perch (raw)
  
  4 mg
• Amago salmon (cultured, raw)
  
  4 mg