Meats Low in Fatty acids (n-6 Polyunsaturated) (21st - 40th) (per 100 g edible portion)

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