Foods High in Arachidonic acid (121st - 140th) (per 100 g edible portion)

• Carp (cultured, viscera, raw)
  
  100 mg
• Japanese pilchard, Canned product (in brine)
  
  100 mg
• Enaga-oni-konbu (dried)
  
  100 mg
• Common Japanese conger (steamed)
  
  99 mg
• Horse mackerel (hirakiboshi, raw)
  
  98 mg
• Purple laver (toasted)
  
  98 mg
• Purple laver (dried)
  
  98 mg
• Japanese eel (shirayaki)
  
  95 mg
• Swine, Ham (uncooked ham, ripened)
  
  94 mg
• Ma-konbu (dried)
  
  93 mg
• Purple laver (seasoned and toasted)
  
  93 mg
• Pacific saury (hirakiboshi)
  
  92 mg
• Custard cream puff
  
  89 mg
• Snapping turtle (meat, raw)
  
  89 mg
• Red sea bream (cultured, boiled)
  
  89 mg
• Hijiki (boiled and dried)
  
  89 mg
• Squid, Processed product (surume)
  
  88 mg
• Red sea bream (cultured, baked)
  
  88 mg
• Tile fish (boiled)
  
  88 mg
• Pacific saury (mirinboshi)
  
  87 mg