Foods High in Docosatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  28 mg
• Whale (ventral groove meat, raw)
  
  27 mg
• Hen's egg (yolk, boiled)
  
  26 mg
• Pigeon (meat, without skin, raw)
  
  26 mg
• Pacific saury (raw)
  
  25 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  24 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  23 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  22 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  22 mg
• Pacific saury (baked)
  
  21 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  20 mg
• Pacific saury (canned product, with seasoning)
  
  20 mg
• Mackerel, Processed product (shimesaba)
  
  20 mg
• Pacific saury (mirinboshi)
  
  19 mg
• Mackerel, Processed product (shiosaba)
  
  19 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  18 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  18 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  17 mg
• Pacific saury (canned product, kabayaki)
  
  17 mg