Meats Low in Arachidonic acid (201st - 220th) (per 100 g edible portion)

• Swine, Offal (tongue, raw)
  
  80 mg
• Swine, Sausage (vienna)
  
  81 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  81 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  83 mg
• Swine, Offal (cartilage, boiled)
  
  84 mg
• Snapping turtle (meat, raw)
  
  89 mg
• Swine, Ham (uncooked ham, ripened)
  
  94 mg
• Swine, Sausage (dry)
  
  100 mg
• Swine, Ham (shoulder)
  
  110 mg
• Swine, Bacon
  
  110 mg
• Duck, domesticated (meat, with skin, raw)
  
  110 mg
• Sparrow (meat, with bone and skin, raw)
  
  110 mg
• Chicken, Offal (skin, breast, raw)
  
  110 mg
• Chicken, Offal (skin, thigh, raw)
  
  110 mg
• Cattle, Offal (rumen, boiled)
  
  120 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  120 mg
• Chicken, Offal (liver, raw)
  
  120 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  130 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  130 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  130 mg