Meats Low in Arachidonic acid (41st - 60th) (per 100 g edible portion)

• Swine, Ham (chopped)
  
  21 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  22 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  22 mg
• Deer (meat, lean, raw)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  23 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  23 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  23 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  23 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  24 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  24 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  24 mg
• Swine (roast pork)
  
  24 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  25 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  25 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  25 mg