Foods Low in Arachidic acid (561st - 580th) (per 100 g edible portion)

• Chicken, Fowl meat (thigh, without skin, raw)
  
  4 mg
• Chicken (ground meat, raw)
  
  4 mg
• Chicken (roast meat, canned with seasonings,)
  
  4 mg
• Pigeon (meat, without skin, raw)
  
  4 mg
• Japanese quail's egg (boiled and canned in brine)
  
  4 mg
• Milk beverage (coffee flavored)
  
  4 mg
• Rice cracker (amakara-senbei)
  
  4 mg
• Rice cracker (shio-senbei)
  
  4 mg
• Custard pudding
  
  4 mg
• Rice, Cooked paddy rice (brown rice)
  
  5 mg
• Rice, Cooked upland rice (brown rice)
  
  5 mg
• Kidney bean (whole, dried, raw)
  
  5 mg
• Scarlet runner bean (whole, dried, raw)
  
  5 mg
• Sweet corn (immature kernels, frozen)
  
  5 mg
• Soybean sprout (boiled)
  
  5 mg
• Fat greenling (raw)
  
  5 mg
• Char (cultured, raw)
  
  5 mg
• Japanese sculpin (raw)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Striped marlin (raw)
  
  5 mg