Meats High in Arachidic acid (41st - 60th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  37 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  36 mg
• Swine, Sausage (mixed)
  
  35 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  35 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  35 mg
• Swine, Ham (uncooked ham, fresh)
  
  34 mg
• Swine, Offal (cartilage, boiled)
  
  33 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  32 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  32 mg
• Swine, Ham (uncooked ham, ripened)
  
  31 mg
• Swine, Ham (shoulder)
  
  31 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  31 mg
• Swine, Ham (bone-in)
  
  30 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  30 mg
• Chicken, Offal (skin, thigh, raw)
  
  29 mg
• Swine, Offal (feet, boiled)
  
  29 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  29 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  29 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  29 mg
• Cattle, Offal (abomasum, boiled)
  
  29 mg