Foods High in Arachidic acid (161st - 180th) (per 100 g edible portion)

• Potatoe (fried potato)
  
  50 mg
• Pacific saury (mirinboshi)
  
  49 mg
• Mackerel (raw)
  
  49 mg
• Walnut (roasted)
  
  49 mg
• Natural cheese (parmesan)
  
  48 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  48 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  48 mg
• Butterfish (raw)
  
  48 mg
• Chickpea (whole, oil-roasted and salted)
  
  48 mg
• Karinto (sugar)
  
  47 mg
• Mackerel, Processed product (hirakiboshi)
  
  47 mg
• Chum salmon (shiozake)
  
  47 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  46 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  45 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  45 mg
• Silver pomfret (raw)
  
  45 mg
• Gizzard shad (amazu-zuke)
  
  45 mg
• Mackerel, Processed product (shiosaba)
  
  44 mg
• Swine, Sausage (fresh sausage)
  
  43 mg
• Swine, Sausage (frankfurter)
  
  43 mg