Arachidonic acid Content of Meats (121 - 130)

105 mg

(per 456 g edible portion)
Cattle, Imported beef (chuck loin, lean and fat, raw)
32 mg

(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
35 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
48 mg

(per 210 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
25 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
28 mg

(per 120 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
3 mg

(per 15 g edible portion)
Swine, Ham (chopped)
1 mg

(per 5 g edible portion)
Cattle, Beef product (roast beef)
18 mg

(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
8 mg

(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)

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