Meats High in Arachidonic acid (61st - 80th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, raw)
  
  69 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  68 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  68 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  68 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  68 mg
• Swine, Sausage (fresh sausage)
  
  68 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  68 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  67 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  67 mg
• Cattle, Offal (reticulum, boiled)
  
  67 mg
• Cattle, Beef product (smoked tongue)
  
  66 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  65 mg
• Swine, Ham (loin)
  
  64 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  64 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  64 mg
• Swine, Sausage (bologna)
  
  63 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  63 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  62 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  62 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  61 mg