Foods Low in Arachidic acid (981st - 1000th) (per 100 g edible portion)

• Soybean, Natto (itohiki-natto)
  
  27 mg
• Soybean, Natto (hikiwari-natto)
  
  27 mg
• Common Japanese conger (steamed)
  
  27 mg
• Swine, Ground meat (raw)
  
  27 mg
• Swine, Loin
  
  27 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  27 mg
• Chicken, Offal (skin, breast, raw)
  
  27 mg
• Instant miso (powdered type)
  
  27 mg
• Japanese parrot fish (raw)
  
  28 mg
• Japanese eel (kabayaki)
  
  28 mg
• Red sea bream (cultured, raw)
  
  28 mg
• Yellowstriped butterfish (raw)
  
  28 mg
• Striped mullet (karasumi)
  
  28 mg
• Oyster (canned in oil, smoked)
  
  28 mg
• Whale (ventral groove meat, raw)
  
  28 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  28 mg
• Mirinboshi (anchovy)
  
  29 mg
• Gizzard shad (raw)
  
  29 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  29 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  29 mg