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

• Croaker (baked)
  
  17 mg
• Chum salmon (baked)
  
  17 mg
• Blue shark (raw)
  
  17 mg
• Ivory shell (raw)
  
  17 mg
• Adductor muscle (niboshi)
  
  17 mg
• Fish paste product (yakinuki-kamaboko)
  
  17 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  17 mg
• Japanese argentine (raw)
  
  18 mg
• Abalone (raw)
  
  18 mg
• Oyster (cultured, boiled)
  
  18 mg
• Hard clam (baked)
  
  18 mg
• Swordtip squid (raw)
  
  18 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  18 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  18 mg
• Cattle, Imported beef (rump, lean, raw)
  
  18 mg
• Kezuri-konbu
  
  19 mg
• Squid, Processed product (kiriika-ameni)
  
  19 mg
• Opossum shrimp (shiokara)
  
  19 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  19 mg
• Turkey (meat, without skin, raw)
  
  19 mg