Meats High in Fatty acids (Polyunsaturated) (141st - 160th) (per 100 g edible portion)

• Foie gras (boiled)
  
  0.61 g
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.61 g
• Cattle, Ground meat (raw)
  
  0.61 g
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  0.61 g
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.59 g
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  0.59 g
• Swine, Ham (mixed pressed)
  
  0.58 g
• Cattle, Offal (small intestine, raw)
  
  0.58 g
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.57 g
• Swine, Ham (boneless)
  
  0.56 g
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  0.56 g
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  0.56 g
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.55 g
• Duck, wild (meat, without skin, raw)
  
  0.55 g
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  0.54 g
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.54 g
• Cattle, Offal (reticulum, boiled)
  
  0.53 g
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  0.52 g
• Cattle, Offal (rumen, boiled)
  
  0.51 g
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  0.51 g