The amount of Meats that contain 2.4 g of Fatty acids (n-3 Polyunsaturated) (21 - 30)

• 

  0.06 g

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 40
• 

  0.01 g

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 240
• 

  0.02 g

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 120
• 

  0.12 g

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 20
• 

  0.09 g

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 26.7
• 

  0.26 g

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 9.2
• 

  0.04 g

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 60
• 

  0.04 g

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 60
• 

  0.03 g

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 80
• 

  0.17 g

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 14.1