Foods High in Arachidonic acid (321st - 340th) (per 100 g edible portion)

• Tilapia (raw)
  
  46 mg
• Japanese anchovy (niboshi)
  
  46 mg
• Atlantic horse mackerel (baked)
  
  46 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  45 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  45 mg
• Cattle, Offal (uterus, boiled)
  
  45 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  45 mg
• Firefly squid (boiled)
  
  45 mg
• Bastard halibut (wild, raw)
  
  45 mg
• Chinook salmon (raw)
  
  45 mg
• Custard pudding
  
  44 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  44 mg
• Cattle, Offal (large intestine, raw)
  
  44 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  44 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  44 mg
• Pacific herring (ovary, dried)
  
  44 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  43 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  43 mg
• Pond snail (raw)
  
  43 mg
• Japanese anchovy (tazukuri)
  
  43 mg