Meats Low in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  50 mg
• Common pheasant (meat, without skin, raw)
  
  50 mg
• Guinea fowl (meat, without skin, raw)
  
  50 mg
• Cattle, Ground meat (raw)
  
  52 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  52 mg
• Swine, Offal (feet, boiled)
  
  52 mg
• Swine, Ham (boneless)
  
  52 mg
• Inobuta (meat, lean and fat, raw)
  
  53 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  53 mg
• Chicken (ground meat, raw)
  
  53 mg
• Swine, Ground meat (raw)
  
  54 mg
• Cattle, Offal (small intestine, raw)
  
  55 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  55 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  55 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  56 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  57 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  58 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  59 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  59 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  59 mg