Meats High in Arachidonic acid (101st - 120th) (per 100 g edible portion)

• Guinea fowl (meat, without skin, raw)
  
  50 mg
• Common pheasant (meat, without skin, raw)
  
  50 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  50 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  49 mg
• Swine, Sausage (lyoner)
  
  49 mg
• Swine, Loin
  
  49 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  49 mg
• Swine, Ham (bone-in)
  
  48 mg
• Swine, Offal (uterus, raw)
  
  48 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  48 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  47 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  47 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  47 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  46 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  45 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  45 mg
• Cattle, Offal (uterus, boiled)
  
  45 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  45 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  44 mg
• Cattle, Offal (large intestine, raw)
  
  44 mg