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

• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  18 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  17 mg
• Sparrow (meat, with bone and skin, raw)
  
  16 mg
• Japanese quail (meat, with skin, raw)
  
  16 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  16 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  15 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  15 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  15 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  15 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  15 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  14 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  14 mg
• Chicken (ground meat, raw)
  
  13 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  13 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  12 mg
• 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