The amount of Meats that contain 4 g of Fatty acids (n-6 Polyunsaturated) (21 - 30)

• 

  2.39 g

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 1.7
• 

  0.57 g

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 7
• 

  1.88 g

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 2.1
• 

  2.27 g

  (per 120 g edible portion)

  Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  × 1.8
• 

  1.81 g

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 2.2
• 

  0.54 g

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  × 7.4
• 

  0.36 g

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 11.1
• 

  4.33 g

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 0.9
• 

  1.36 g

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 2.9
• 

  1.82 g

  (per 111 g edible portion)

  Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  × 2.2