Meats High in Arachidic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  9 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  9 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  8 mg
• Swine, Ham (chopped)
  
  8 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  8 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  8 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  8 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  8 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  7 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  7 mg
• Swine, Offal (kidney, raw)
  
  7 mg
• Cattle, Beef product (beefjerky)
  
  7 mg
• Cattle, Beef product (roast beef)
  
  7 mg