Meats High in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  36 mg
• Goat (meat, lean, raw)
  
  35 mg
• Cattle, Offal (tail, raw)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  35 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  34 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  33 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  33 mg
• Swine, Ham (pressed)
  
  32 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  32 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  32 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  32 mg