Meats Low in Docosapentaenoic acid (n-3) (61st - 80th) (per 100 g edible portion)

• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  Tr
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  2 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  2 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  2 mg
• Chicken, Fowl meat (sasami, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  3 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  3 mg
• Cattle, Offal (omasum, raw)
  
  3 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  3 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  3 mg
• Chicken, Broiler meat (sasami, raw)
  
  3 mg
• Chicken, Broiler meat (sasami, boiled)
  
  3 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  4 mg