Meats Low in Arachidic acid (201st - 220th) (per 100 g edible portion)

• Swine, Sausage (mixed)
  
  35 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  36 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  37 mg
• Cattle, Offal (small intestine, raw)
  
  37 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  39 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  40 mg
• Swine, Sausage (bologna)
  
  40 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  42 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  42 mg
• Swine, Sausage (frankfurter)
  
  43 mg
• Swine, Sausage (fresh sausage)
  
  43 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  45 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  45 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  48 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  48 mg
• Whale (blubber, raw)
  
  50 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  51 mg
• Swine, Sausage (vienna)
  
  51 mg
• Inobuta (meat, lean and fat, raw)
  
  52 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  53 mg