Meats High in Docosatetraenoic acid (101st - 120th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  6 mg
• Chicken, Broiler meat (sasami, boiled)
  
  5 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  5 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  4 mg
• Cattle, Beef product (canned with seasoning)
  
  4 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  4 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  4 mg