Meats Low in Arachidic acid (221st - 240th) (per 100 g edible portion)

• Swine, Sausage (semi-dry)
  
  54 mg
• Swine, Sausage (liver)
  
  59 mg
• Foie gras (boiled)
  
  60 mg
• Wild boar (meat, lean and fat, raw)
  
  62 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  63 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  64 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  67 mg
• Swine, Bacon
  
  71 mg
• Swine, Sausage (dry)
  
  80 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  88 mg
• Swine (liver paste)
  
  91 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  97 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  110 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  110 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  120 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  120 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  120 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  130 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  150 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  150 mg