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

• Goat (meat, lean, raw)
  
  2 mg
• Cattle, Beef product (corned beef, canned)
  
  3 mg
• Turkey (meat, without skin, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  4 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  4 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  4 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Beef product (canned with seasoning)
  
  4 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  5 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  5 mg