Foods Low in Arachidonic acid (1101st - 1120th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in tomato sauce)
  
  160 mg
• Dogfish (raw)
  
  160 mg
• Yellowtail (mature, raw)
  
  160 mg
• Willow shiner (raw)
  
  160 mg
• Swine, Offal (heart, raw)
  
  160 mg
• Japanese quail's egg (boiled and canned in brine)
  
  160 mg
• Mackerel (boiled)
  
  170 mg
• Mackerel (canned products, miso-ni)
  
  170 mg
• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Cattle, Offal (liver, raw)
  
  170 mg
• Duck, wild (meat, without skin, raw)
  
  170 mg
• Hen's egg (whole, poached)
  
  170 mg
• Hen's egg (whole, sugared)
  
  170 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  180 mg
• Japanese parrot fish (raw)
  
  180 mg
• Japanese sculpin (boiled)
  
  180 mg
• Chum salmon (sujiko)
  
  180 mg
• Mackerel (baked)
  
  180 mg
• Mackerel (canned productswith seasoning)
  
  180 mg
• Yellowtail (mature, baked)
  
  180 mg