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

• Swine, Pork, large type breed (fillet, lean, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  5 mg
• Chicken, Broiler meat (sasami, boiled)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  6 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  6 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  6 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  6 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  6 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  6 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  6 mg
• Chicken, Fowl meat (sasami, raw)
  
  6 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  6 mg