Meats Low in Docosapentaenoic acid (n-3) (201st - 220th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  27 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  27 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  28 mg
• Swine, Sausage (bologna)
  
  28 mg
• Swine, Sausage (lyoner)
  
  28 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  28 mg
• Swine, Sausage (frankfurter)
  
  29 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  29 mg
• Swine, Ham (shoulder)
  
  31 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  32 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  33 mg
• Swine, Loin
  
  34 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  35 mg
• Cattle, Offal (liver, raw)
  
  35 mg
• Swine, Sausage (liver)
  
  35 mg
• Swine, Sausage (fresh sausage)
  
  35 mg
• Swine, Offal (feet, boiled)
  
  37 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  44 mg
• Cattle, Beef product (beefjerky)
  
  45 mg
• Swine, Sausage (semi-dry)
  
  49 mg