Meats High in Arachidic acid (121st - 140th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  13 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  12 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  12 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  12 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  11 mg
• Duck, domesticated (meat, with skin, raw)
  
  11 mg
• Swine, Offal (heart, raw)
  
  11 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  11 mg
• Cattle, Offal (large intestine, raw)
  
  11 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  11 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  10 mg
• Swine, Offal (stomach, boiled)
  
  10 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  10 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  10 mg
• Cattle, Ground meat (raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  10 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  10 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  9 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  9 mg