Foods High in Arachidonic acid (401st - 420th) (per 100 g edible portion)

• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  34 mg
• Mantis shrimp (boiled)
  
  34 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  33 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  33 mg
• Dolphinfish (raw)
  
  33 mg
• Shao mai (frozen)
  
  32 mg
• Hot cake
  
  32 mg
• Natural cheese (camambert)
  
  32 mg
• Swine, Ham (pressed)
  
  32 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  32 mg