Meats High in Arachidic acid (101st - 120th) (per 100 g edible portion)

• Aigamo (meat, with skin, raw)
  
  18 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  18 mg
• Cattle, Beef product (smoked tongue)
  
  18 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  16 mg
• Swine, Ham (loin)
  
  16 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  16 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  16 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  16 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  16 mg
• Swine (roast pork)
  
  15 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  15 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  15 mg
• Sparrow (meat, with bone and skin, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  14 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  13 mg
• Cattle, Offal (reticulum, boiled)
  
  13 mg
• Cattle, Offal (rumen, boiled)
  
  13 mg
• Cattle, Offal (kidney, raw)
  
  13 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  13 mg