Meats High in Docosapentaenoic acid (n-3) (141st - 160th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, baked)
  
  6 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  6 mg
• Common pheasant (meat, without skin, raw)
  
  6 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  6 mg
• Cattle, Offal (uterus, boiled)
  
  6 mg
• Cattle, Offal (rectum, raw)
  
  6 mg
• Guinea fowl (meat, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  5 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  5 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  5 mg
• Swine, Offal (uterus, raw)
  
  5 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  5 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  5 mg
• Whale (meat, lean, raw)
  
  5 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  5 mg
• Chicken, Broiler meat (sasami, baked)
  
  4 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  4 mg
• Swine, Ham (chopped)
  
  4 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  4 mg