Meats High in Fatty acids (n-6 Polyunsaturated) (201st - 220th) (per 100 g edible portion)

• Guinea fowl (meat, without skin, raw)
  
  0.24 g
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.24 g
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.24 g
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  0.22 g
• Swine, Pork, large type breed (fillet, lean, raw)
  
  0.22 g
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  0.22 g
• Chicken, Fowl meat (sasami, raw)
  
  0.21 g
• Chicken, Offal (gizzard, raw)
  
  0.2 g
• Horse (meat, lean, raw)
  
  0.2 g
• Cattle, Offal (rectum, raw)
  
  0.2 g
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  0.2 g
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  0.2 g
• Chicken, Broiler meat (breast, without skin, raw)
  
  0.19 g
• Common pheasant (meat, without skin, raw)
  
  0.19 g
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  0.19 g
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  0.19 g
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  0.18 g
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  0.18 g
• Cattle, Imported beef (inside round, lean, raw)
  
  0.17 g
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  0.16 g