Meats Low in Docosatetraenoic acid (141st - 160th) (per 100 g edible portion)

• Chicken, Broiler meat (sasami, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  7 mg
• Cattle, Ground meat (raw)
  
  7 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  7 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  7 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  7 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  7 mg
• Chicken, Broiler meat (sasami, baked)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  8 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  8 mg