Foods High in Arachidonic acid (601st - 620th) (per 100 g edible portion)

• Japanese common squid (boiled)
  
  13 mg
• Tuna, Canned product (flaked light meat in brine)
  
  13 mg
• Pacific cod (milt)
  
  13 mg
• Mukade-nori (salted, desalted)
  
  13 mg
• Wheat flour cracker (maki-senbei)
  
  12 mg
• Horse (meat, lean, raw)
  
  12 mg
• Japanese common squid (raw)
  
  12 mg
• Surf clam (raw)
  
  12 mg
• Oyster (cultured, raw)
  
  12 mg
• Yellowfin tuna (raw)
  
  12 mg
• Japanese icefish (raw)
  
  12 mg
• Chum salmon (mefun)
  
  12 mg
• Skipjack, Processed product (namari)
  
  12 mg
• Scorpion fish (raw)
  
  12 mg
• Shirasuboshi (mild dried)
  
  12 mg
• Golden-thread (surimi)
  
  12 mg
• Manju (kuri-manju)
  
  11 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  11 mg
• Fish paste product (yaki-chikuwa)
  
  11 mg
• Japanese scallop (cultured, raw)
  
  11 mg