Foods High in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Pacific saury (raw)
  
  87 mg
• Spanish mackerel (baked)
  
  87 mg
• Swine, Offal (cartilage, boiled)
  
  84 mg
• Girella (raw)
  
  84 mg
• Pacific herring (raw)
  
  84 mg
• Skipjack (caught in autumn, raw)
  
  84 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  83 mg
• Red sea bream (wild, raw)
  
  83 mg
• Barracuda (baked)
  
  83 mg
• Abalone (steamed and dried)
  
  82 mg
• Rainbow trout (cultured in sea, baked)
  
  82 mg
• Atlantic salmon (cultured, baked)
  
  82 mg
• Brownstriped mackerel scad (raw)
  
  82 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  81 mg
• Swine, Sausage (vienna)
  
  81 mg
• Pacific saury (canned product, with seasoning)
  
  81 mg
• With ovary (boiled)
  
  81 mg
• Common Japanese conger (raw)
  
  81 mg
• Swine, Offal (tongue, raw)
  
  80 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  80 mg