Meats High in Docosatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  4 mg
• Turkey (meat, without skin, raw)
  
  3 mg
• Cattle, Beef product (corned beef, canned)
  
  3 mg
• Goat (meat, lean, raw)
  
  2 mg
• Swine, Loin
  
  2 mg
• Swine, Ham (bone-in)
  
  2 mg
• Swine, Offal (kidney, raw)
  
  2 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  2 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  2 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  2 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  2 mg
• Chicken, Offal (cartilage bone, raw)
  
  1 mg
• Swine (roast pork)
  
  1 mg