Meats Low in Docosapentaenoic acid (n-3) (101st - 120th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  6 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  6 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  6 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  7 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  7 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  7 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  7 mg
• Turkey (meat, without skin, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  7 mg
• Chicken (roast meat, canned with seasonings,)
  
  7 mg
• Cattle, Offal (large intestine, raw)
  
  8 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  8 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  8 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  8 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  8 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  8 mg
• Chicken, Offal (gizzard, raw)
  
  8 mg
• Bullfrog (meat, raw)
  
  8 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  9 mg