Meats Low in Docosapentaenoic acid (n-3) (221st - 240th) (per 100 g edible portion)

• Cattle, Offal (rumen, boiled)
  
  50 mg
• Swine, Offal (liver, raw)
  
  50 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  55 mg
• Swine, Sausage (mixed)
  
  55 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  57 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  57 mg
• Inobuta (meat, lean and fat, raw)
  
  59 mg
• Swine (liver paste)
  
  60 mg
• Swine, Sausage (dry)
  
  61 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  65 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  70 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  75 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  76 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  76 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  77 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  79 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  80 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  80 mg
• Swine (smoked liver)
  
  85 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  90 mg