Foods High in Docosatetraenoic acid (61st - 80th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, raw)
  
  12 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  12 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  12 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  12 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  12 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  12 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  12 mg
• Japanese pilchard (baked)
  
  12 mg
• Hen's egg (whole, poached)
  
  11 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  11 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Offal (kidney, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  11 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  11 mg
• Tuna, Canned product (flaked white meat in brine)
  
  11 mg
• Yellowtail (young, cultured, raw)
  
  11 mg
• Mackerel (baked)
  
  11 mg
• Mackerel (boiled)
  
  11 mg
• Japanese eel (shirayaki)
  
  11 mg