Foods High in Arachidonic acid (21st - 40th) (per 100 g edible portion)

• Foie gras (boiled)
  
  210 mg
• Whale (ventral groove meat, raw)
  
  210 mg
• Abalone (shiokara)
  
  210 mg
• Japanese pilchard, Canned product (kabayaki)
  
  210 mg
• Swine (liver paste)
  
  200 mg
• Mackerel, Processed product (shimesaba)
  
  200 mg
• Japanese pilchard, Canned product (with seasoning)
  
  200 mg
• Southern bluefin tuna (fatty meat, raw)
  
  190 mg
• Sandfish (namaboshi)
  
  190 mg
• Kichiji rockfish (raw)
  
  190 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  190 mg
• Hen's egg (whole, boiled and canned in brine)
  
  180 mg
• Pigeon (meat, without skin, raw)
  
  180 mg
• Sea urchin (tsubu-uni)
  
  180 mg
• Sea urchin (raw gonads)
  
  180 mg
• Pond smelt (tsukudani)
  
  180 mg
• Yellowtail (mature, baked)
  
  180 mg
• Mackerel (canned productswith seasoning)
  
  180 mg
• Mackerel (baked)
  
  180 mg
• Chum salmon (sujiko)
  
  180 mg