Foods High in Arachidonic acid (501st - 520th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  23 mg
• Opossum shrimp (tsukudani)
  
  23 mg
• Turban shell (baked)
  
  23 mg
• Barracouta (raw)
  
  23 mg
• Walleye pollack (karashi-mentaiko)
  
  23 mg
• Chum salmon (canned in brine)
  
  23 mg
• Skipjack, Processed product (kakuni)
  
  23 mg
• Pacific Ocean perch (raw)
  
  23 mg
• Deer (meat, lean, raw)
  
  22 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  22 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  22 mg
• Ocellated octopus (raw)
  
  22 mg
• Snow crab (boiled)
  
  22 mg
• Sakura shrimp (boiled)
  
  22 mg
• Halfbeak (raw)
  
  22 mg
• Sable, shortbread
  
  21 mg
• Swine, Ham (chopped)
  
  21 mg
• Cattle, Beef product (roast beef)
  
  21 mg