Docosapentaenoic acid (n-3) Content of Meats
(11 - 20)
11 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
53 mg
(per 150 g edible portion)
Cattle, Imported beef (sirloin, lean and fat, raw)
20 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
15 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
1 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
80 mg
(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
28 mg
(per 113 g edible portion)
Cattle, Imported beef (rump, lean and fat, raw)
72 mg
(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
112 mg
(per 446 g edible portion)
Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
114 mg
(per 456 g edible portion)
Cattle, Imported beef (chuck loin, lean and fat, raw)
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