Meats Low in Docosapentaenoic acid (n-3) (161st - 180th) (per 100 g edible portion)

• Swine, Ham (pressed)
  
  16 mg
• Swine, Shoulder
  
  16 mg
• Cattle, Imported beef (rump, lean, raw)
  
  17 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  17 mg
• Cattle, Ground meat (raw)
  
  17 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  17 mg
• Goat (meat, lean, raw)
  
  17 mg
• Chicken, Offal (heart, raw)
  
  17 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  18 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  18 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  18 mg
• Aigamo (meat, with skin, raw)
  
  18 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  19 mg
• Whale (sarashi-kujira)
  
  19 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  19 mg
• Swine, Ground meat (raw)
  
  19 mg
• Swine, Offal (kidney, raw)
  
  19 mg
• Swine, Offal (cartilage, boiled)
  
  19 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  20 mg
• Deer (meat, lean, raw)
  
  20 mg