Meats High in Docosatetraenoic acid (41st - 60th) (per 100 g edible portion)

• 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
• 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
• Swine, Ground meat (raw)
  
  10 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  10 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  10 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  10 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  9 mg
• Swine (smoked liver)
  
  9 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  9 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  9 mg