Meats High in Docosapentaenoic acid (n-3) (41st - 60th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean and fat, raw)
  
  28 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  27 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  27 mg
• Pigeon (meat, without skin, raw)
  
  26 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  26 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  25 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  25 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  25 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  24 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  24 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  23 mg
• Cattle, Beef product (smoked tongue)
  
  23 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  23 mg
• Chicken, Offal (liver, raw)
  
  22 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  22 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  22 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  21 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  21 mg
• Japanese quail (meat, with skin, raw)
  
  20 mg