Meats High in Fatty acids (n-3 Polyunsaturated) (41st - 60th) (per 100 g edible portion)

• Swine, Sausage (lyoner)
  
  0.19 g
• Swine, Sausage (vienna)
  
  0.19 g
• Swine, Loin
  
  0.19 g
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.19 g
• Duck, domesticated (meat, with skin, raw)
  
  0.18 g
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.17 g
• Sheep, Mutton (loin, lean and fat, raw)
  
  0.17 g
• Swine, Ham (shoulder)
  
  0.17 g
• Swine, Offal (cartilage, boiled)
  
  0.17 g
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0.17 g
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.17 g
• Cattle, Beef product (beefjerky)
  
  0.16 g
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.15 g
• Swine, Offal (liver, raw)
  
  0.15 g
• Swine, Offal (feet, boiled)
  
  0.14 g
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.14 g
• Cattle, Beef product (smoked tongue)
  
  0.14 g
• Swine, Ham (mixed pressed)
  
  0.13 g
• Swine, Ham (loin)
  
  0.13 g
• Swine, Ham (bone-in)
  
  0.13 g