Foods High in Arachidonic acid (per 100 g edible portion)

• Hen's egg (yolk, dried)
  
  1100 mg
• Hen's egg (whole, dried)
  
  700 mg
• Swine (smoked liver)
  
  670 mg
• Hen's egg (yolk, raw)
  
  480 mg
• Hen's egg (yolk, boiled)
  
  470 mg
• Striped mullet (karasumi)
  
  470 mg
• Spanish mackerel (raw)
  
  430 mg
• Hen's egg (yolk, sugared)
  
  390 mg
• Swine, Offal (kidney, raw)
  
  370 mg
• Whale (blubber, raw)
  
  360 mg
• Lamprey (raw)
  
  320 mg
• Caviar (salted product)
  
  320 mg
• Swine, Offal (liver, raw)
  
  300 mg
• Mackerel, Processed product (hirakiboshi)
  
  260 mg
• Anglerfish (liver, raw)
  
  260 mg
• Pidan
  
  250 mg
• Lamprey (dried)
  
  240 mg
• Japanese sculpin (tsukudani)
  
  240 mg
• Wakame (cut and dried)
  
  240 mg
• Silky fowl's egg (whole, raw)
  
  210 mg