Meats Low in Arachidic acid (21st - 40th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (sasami, raw)
  
  1 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, baked)
  
  1 mg
• Guinea fowl (meat, without skin, raw)
  
  1 mg
• Rice hopper (tsukudani)
  
  1 mg
• Cattle, Offal (omasum, raw)
  
  2 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  2 mg
• Swine, Offal (liver, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  2 mg
• Chicken, Offal (gizzard, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  3 mg