Arachidonic acid Content of Meats
(11 - 20)
22 mg
(per 20 g edible portion)
Swine, Bacon
70 mg
(per 70 g edible portion)
Swine, Sausage (dry)
10 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
40 mg
(per 50 g edible portion)
Swine, Pork, large type breed (belly, lean and fat, raw)
40 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
78 mg
(per 99 g edible portion)
Swine, Pork, medium type breed (outside ham, lean and fat, raw)
195 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
20 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
92 mg
(per 120 g edible portion)
Swine, Pork, medium type breed (boston butt, lean and fat, raw)
74 mg
(per 99 g edible portion)
Swine, Pork, medium type breed (inside ham, lean and fat, raw)
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