Meats High in Fatty acids (n-3 Polyunsaturated) (21st - 40th) (per 100 g edible portion)

• Swine, Sausage (mixed)
  
  0.34 g
• Aigamo (meat, with skin, raw)
  
  0.32 g
• Chicken, Offal (skin, thigh, raw)
  
  0.29 g
• Swine, Bacon
  
  0.29 g
• Inobuta (meat, lean and fat, raw)
  
  0.29 g
• Chicken, Offal (skin, breast, raw)
  
  0.28 g
• Swine (smoked liver)
  
  0.26 g
• Chicken, Offal (liver, raw)
  
  0.25 g
• Rice hopper (tsukudani)
  
  0.24 g
• Japanese quail (meat, with skin, raw)
  
  0.24 g
• Swine, Sausage (frankfurter)
  
  0.24 g
• Swine, Sausage (fresh sausage)
  
  0.23 g
• Swine, Sausage (liver)
  
  0.23 g
• Swine, Sausage (bologna)
  
  0.22 g
• Sparrow (meat, with bone and skin, raw)
  
  0.2 g
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.2 g
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.2 g
• Chicken, Offal (heart, raw)
  
  0.19 g
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.19 g
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.19 g