Meats Low in γ-Linolenic acid (201st - 220th) (per 100 g edible portion)

• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  0 mg
• Pigeon (meat, without skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Guinea fowl (meat, without skin, raw)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Bullfrog (meat, raw)
  
  0 mg
• Snapping turtle (meat, raw)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Whale (meat, lean, raw)
  
  Tr
• Swine, Ham (boneless)
  
  1 mg
• Swine, Ham (pressed)
  
  1 mg
• Swine, Ham (mixed pressed)
  
  1 mg
• Swine, Ham (chopped)
  
  1 mg
• Swine, Shoulder
  
  2 mg
• Swine (roast pork)
  
  2 mg
• Swine, Loin
  
  3 mg
• Swine, Ham (bone-in)
  
  4 mg
• Swine, Ham (shoulder)
  
  6 mg
• Swine, Sausage (liver)
  
  8 mg