Meats Low in Arachidonic acid (21st - 40th) (per 100 g edible portion)

• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  13 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  14 mg
• Cattle, Beef product (canned with seasoning)
  
  14 mg
• Cattle, Offal (sinew, boiled)
  
  15 mg
• Cattle, Beef product (corned beef, canned)
  
  15 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  16 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  16 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  16 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  16 mg
• Swine, Ham (mixed pressed)
  
  16 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  17 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  18 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  18 mg
• Cattle, Imported beef (rump, lean, raw)
  
  18 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  19 mg
• Turkey (meat, without skin, raw)
  
  19 mg
• Cattle, Offal (heart, raw)
  
  20 mg
• Chicken, Broiler meat (sasami, boiled)
  
  20 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  21 mg
• Cattle, Beef product (roast beef)
  
  21 mg