Foods Low in Arachidonic acid (861st - 880th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  50 mg
• Guinea fowl (meat, without skin, raw)
  
  50 mg
• Brown sole (raw)
  
  51 mg
• Sablefish (raw)
  
  51 mg
• Walleye pollack (tarako, baked)
  
  51 mg
• Brown sole (baked)
  
  52 mg
• Cattle, Ground meat (raw)
  
  52 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  52 mg
• Swine, Offal (feet, boiled)
  
  52 mg
• Swine, Ham (boneless)
  
  52 mg
• Japanese eel (viscera, raw)
  
  53 mg
• Pacific herring (hirakiboshi)
  
  53 mg
• Inobuta (meat, lean and fat, raw)
  
  53 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  53 mg
• Chicken (ground meat, raw)
  
  53 mg
• Chum salmon (shiozake)
  
  54 mg
• Yellow sea bream (raw)
  
  54 mg
• Pacific herring (ovary, raw)
  
  54 mg
• Swine, Ground meat (raw)
  
  54 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  55 mg