The amount of Meats that contain 2 g of Fatty acids (n-3 Polyunsaturated) (11 - 20)

• 

  0.06 g

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 33.3
• 

  0.01 g

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 200
• 

  0.02 g

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 100
• 

  0.12 g

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 16.7
• 

  0.09 g

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 22.2
• 

  0.26 g

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 7.7
• 

  0.04 g

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 50
• 

  0.04 g

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 50
• 

  0.03 g

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 66.7
• 

  0.17 g

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 11.8