Meats Low in Arachidonic acid (181st - 200th) (per 100 g edible portion)

• Chicken, Broiler meat (wing , with skin, raw)
  
  68 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  68 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  69 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  70 mg
• Swine, Sausage (mixed)
  
  71 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  71 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  72 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  72 mg
• Swine, Offal (stomach, boiled)
  
  72 mg
• Swine, Sausage (semi-dry)
  
  73 mg
• Cattle, Offal (abomasum, boiled)
  
  74 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  75 mg
• Swine, Offal (small intestine, boiled)
  
  76 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  77 mg
• Swine, Offal (large intestine, boiled)
  
  77 mg
• Cattle, Beef product (beefjerky)
  
  78 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  78 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  79 mg
• Swine, Sausage (frankfurter)
  
  79 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  80 mg