Meats Low in Arachidonic acid (221st - 240th) (per 100 g edible portion)

• Swine, Sausage (liver)
  
  130 mg
• Aigamo (meat, with skin, raw)
  
  130 mg
• Japanese quail (meat, with skin, raw)
  
  130 mg
• Rabbit (meat, lean, raw)
  
  140 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  140 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  140 mg
• Cattle, Offal (kidney, raw)
  
  150 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  150 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  150 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  150 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  150 mg
• Chicken, Offal (heart, raw)
  
  150 mg
• Swine, Offal (heart, raw)
  
  160 mg
• Cattle, Offal (liver, raw)
  
  170 mg
• Duck, wild (meat, without skin, raw)
  
  170 mg
• Pigeon (meat, without skin, raw)
  
  180 mg
• Swine (liver paste)
  
  200 mg
• Whale (ventral groove meat, raw)
  
  210 mg
• Foie gras (boiled)
  
  210 mg
• Swine, Offal (liver, raw)
  
  300 mg