Meats High in Arachidic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Beef product (canned with seasoning)
  
  5 mg
• Cattle, Offal (rectum, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  5 mg
• Pigeon (meat, without skin, raw)
  
  4 mg
• Chicken (roast meat, canned with seasonings,)
  
  4 mg
• Chicken (ground meat, raw)
  
  4 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  4 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  4 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  4 mg
• Cattle, Offal (uterus, boiled)
  
  4 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  4 mg
• 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
• Chicken, Offal (liver, raw)
  
  3 mg
• Duck, wild (meat, without skin, raw)
  
  3 mg
• Goat (meat, lean, raw)
  
  3 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (rump, lean, raw)
  
  3 mg