Meats Low in Arachidonic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Offal (tail, raw)
  
  35 mg
• Goat (meat, lean, raw)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  36 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  36 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  37 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  37 mg
• Swine, Shoulder
  
  37 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  37 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  38 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  39 mg
• Chicken, Fowl meat (sasami, raw)
  
  39 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  40 mg
• Cattle, Offal (rectum, raw)
  
  40 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  40 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  40 mg
• Chicken (roast meat, canned with seasonings,)
  
  40 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  41 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  42 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  42 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  43 mg