Meats Low in Arachidonic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Offal (omasum, raw)
  
  25 mg
• Chicken, Broiler meat (sasami, raw)
  
  25 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  26 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  27 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  27 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  28 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  28 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  28 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  28 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  29 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  29 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  29 mg
• Chicken, Broiler meat (sasami, baked)
  
  29 mg
• Chicken, Offal (gizzard, raw)
  
  29 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  30 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  30 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  30 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  30 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  30 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  31 mg