Fatty acids (n-3 Polyunsaturated) Content of Meats (11 - 20)

0.06 g

(per 25 g edible portion)
Swine, Sausage (fresh sausage)
0.01 g

(per 5 g edible portion)
Swine, Sausage (bologna)
0.02 g

(per 12 g edible portion)
Swine, Sausage (vienna)
0.12 g

(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0.09 g

(per 50 g edible portion)
Swine, Pork, large type breed (belly, lean and fat, raw)
0.26 g

(per 150 g edible portion)
Cattle, Imported beef (sirloin, lean and fat, raw)
0.04 g

(per 25 g edible portion)
Cattle, Beef product (beefjerky)
0.04 g

(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0.03 g

(per 20 g edible portion)
Swine, Offal (liver, raw)
0.17 g

(per 205 g edible portion)
Swine, Offal (feet, boiled)

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