Meats High in Arachidic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  29 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  29 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  28 mg
• Whale (ventral groove meat, raw)
  
  28 mg
• Chicken, Offal (skin, breast, raw)
  
  27 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  27 mg
• Swine, Loin
  
  27 mg
• Swine, Ground meat (raw)
  
  27 mg
• Swine, Offal (small intestine, boiled)
  
  26 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  26 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  26 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  26 mg
• Swine, Sausage (lyoner)
  
  25 mg
• Swine, Offal (tongue, raw)
  
  25 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  25 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Beef product (corned beef, canned)
  
  25 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  25 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  25 mg