Meats Low in Docosahexaenoic acid (DHA) (201st - 220th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  18 mg
• Turkey (meat, without skin, raw)
  
  18 mg
• Chicken, Offal (gizzard, raw)
  
  18 mg
• Swine, Ground meat (raw)
  
  19 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  20 mg
• Swine, Ham (bone-in)
  
  21 mg
• Chicken (ground meat, raw)
  
  22 mg
• Swine, Offal (feet, boiled)
  
  24 mg
• Swine, Ham (shoulder)
  
  26 mg
• Swine, Sausage (frankfurter)
  
  27 mg
• Swine, Offal (large intestine, boiled)
  
  29 mg
• Swine, Ham (mixed pressed)
  
  30 mg
• Japanese quail (meat, with skin, raw)
  
  31 mg
• Chicken, Offal (heart, raw)
  
  31 mg
• Swine, Sausage (bologna)
  
  32 mg
• Whale (sarashi-kujira)
  
  35 mg
• Swine, Sausage (lyoner)
  
  36 mg
• Swine, Sausage (liver)
  
  37 mg
• Swine, Sausage (mixed)
  
  37 mg
• Swine, Sausage (fresh sausage)
  
  37 mg