Meats High in Docosapentaenoic acid (n-6) (1st - 20th) (per 100 g edible portion)

• Whale (blubber, raw)
  
  39 mg
• Whale (ventral groove meat, raw)
  
  21 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  10 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  5 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  4 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  4 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  4 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  3 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  3 mg
• Swine, Ham (mixed pressed)
  
  3 mg
• Chicken, Broiler meat (sasami, baked)
  
  2 mg
• Chicken, Broiler meat (sasami, raw)
  
  2 mg
• Swine, Loin
  
  2 mg
• Swine, Ham (bone-in)
  
  2 mg
• Chicken (roast meat, canned with seasonings,)
  
  1 mg
• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Swine (roast pork)
  
  1 mg
• Swine, Shoulder
  
  1 mg
• Swine, Ham (chopped)
  
  1 mg
• Swine, Ham (shoulder)
  
  1 mg