Meats High in Docosapentaenoic acid (n-3) (81st - 100th) (per 100 g edible portion)

• Cattle, Imported beef (rump, lean, raw)
  
  17 mg
• Swine, Shoulder
  
  16 mg
• Swine, Ham (pressed)
  
  16 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  16 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  16 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  15 mg
• Swine, Ham (uncooked ham, ripened)
  
  15 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  15 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  15 mg
• Chicken (ground meat, raw)
  
  14 mg
• Swine, Ham (uncooked ham, fresh)
  
  14 mg
• Swine, Ham (mixed pressed)
  
  14 mg
• Swine, Ham (boneless)
  
  14 mg
• Cattle, Beef product (corned beef, canned)
  
  14 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  14 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  14 mg
• Swine (roast pork)
  
  13 mg
• Swine, Offal (small intestine, boiled)
  
  13 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  13 mg