Meats Low in Docosatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  16 mg
• Japanese quail (meat, with skin, raw)
  
  16 mg
• Sparrow (meat, with bone and skin, raw)
  
  16 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  17 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  18 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  18 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  22 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  22 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  24 mg
• Pigeon (meat, without skin, raw)
  
  26 mg
• Whale (ventral groove meat, raw)
  
  27 mg
• Duck, wild (meat, without skin, raw)
  
  30 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  50 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  54 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  54 mg
• Whale (blubber, raw)
  
  56 mg