Meats High in Arachidic acid (161st - 180th) (per 100 g edible portion)

• Cattle, Offal (liver, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  6 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  6 mg
• Swine, Ham (mixed pressed)
  
  6 mg
• Swine, Ham (pressed)
  
  6 mg
• Swine, Ham (boneless)
  
  6 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  6 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  6 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  6 mg
• Cattle, Offal (heart, raw)
  
  6 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  6 mg
• Rabbit (meat, lean, raw)
  
  6 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  5 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  5 mg