Foods Low in Arachidonic acid (961st - 980th) (per 100 g edible portion)

• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  70 mg
• Japanese eel (cultured, raw)
  
  71 mg
• Masu salmon (baked)
  
  71 mg
• Sea urchin (neri-uni)
  
  71 mg
• Swine, Sausage (mixed)
  
  71 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  71 mg
• Hen's egg (tamago-dofu)
  
  71 mg
• Sponge cake
  
  71 mg
• Butter cake
  
  71 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  72 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  72 mg
• Swine, Offal (stomach, boiled)
  
  72 mg
• Brownstriped mackerel scad (baked)
  
  73 mg
• Atka mackerel (hirakiboshi)
  
  73 mg
• Swine, Sausage (semi-dry)
  
  73 mg
• Tile fish (raw)
  
  74 mg
• Rainbow trout (cultured in sea, raw)
  
  74 mg
• Black sea bream (raw)
  
  74 mg
• Sakura shrimp (dried)
  
  74 mg
• Cattle, Offal (abomasum, boiled)
  
  74 mg