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

• Swine, Offal (tongue, raw)
  
  0 mg
• Swine, Offal (heart, raw)
  
  0 mg
• Swine, Ham (loin)
  
  0 mg
• Swine, Bacon
  
  0 mg
• Swine, Sausage (vienna)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Duck, domesticated (meat, with skin, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg
• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  Tr
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  1 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  1 mg