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

• Cattle, Beef product (smoked tongue)
  
  18 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  18 mg
• Aigamo (meat, with skin, raw)
  
  18 mg
• Japanese quail (meat, with skin, raw)
  
  18 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  19 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  19 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  19 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  19 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  19 mg
• Chicken, Offal (heart, raw)
  
  19 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  20 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  20 mg
• Wasp (maggot, canned with seasoning)
  
  20 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  21 mg
• Swine, Shoulder
  
  21 mg
• Snapping turtle (meat, raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  22 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  23 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  23 mg