Meats High in Fatty acids (n-6 Polyunsaturated) (221st - 240th) (per 100 g edible portion)

• Chicken, Broiler meat (sasami, baked)
  
  0.15 g
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  0.15 g
• Goat (meat, lean, raw)
  
  0.14 g
• Cattle, Imported beef (fillet, lean, raw)
  
  0.14 g
• Cattle, Offal (uterus, boiled)
  
  0.13 g
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0.13 g
• Cattle, Imported beef (chuck, lean, raw)
  
  0.12 g
• Chicken, Broiler meat (sasami, raw)
  
  0.11 g
• Turkey (meat, without skin, raw)
  
  0.11 g
• Deer (meat, lean, raw)
  
  0.11 g
• Cattle, Beef product (canned with seasoning)
  
  0.11 g
• Chicken, Broiler meat (sasami, boiled)
  
  0.1 g
• Cattle, Imported beef (rump, lean, raw)
  
  0.1 g
• Swine, Offal (uterus, raw)
  
  0.09 g
• Cattle, Offal (omasum, raw)
  
  0.09 g
• Rice hopper (tsukudani)
  
  0.08 g
• Cattle, Offal (sinew, boiled)
  
  0.08 g
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.08 g
• Cattle, Imported beef (outside round, lean, raw)
  
  0.07 g
• Bullfrog (meat, raw)
  
  0.03 g