Foods Low in Henicosapentaenoic acid (441st - 460th) (per 100 g edible portion)

• Swine, Sausage (frankfurter)
  
  0 mg
• Swine, Sausage (bologna)
  
  0 mg
• Swine, Sausage (lyoner)
  
  0 mg
• Swine, Sausage (liver)
  
  0 mg
• Swine, Sausage (mixed)
  
  0 mg
• Swine, Sausage (fresh sausage)
  
  0 mg
• Swine (roast pork)
  
  0 mg
• Swine (liver paste)
  
  0 mg
• Swine (smoked liver)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Goat (meat, lean, raw)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Japanese quail (meat, with skin, raw)
  
  0 mg
• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg
• Turkey (meat, without skin, raw)
  
  0 mg
• Sparrow (meat, with bone and skin, raw)
  
  0 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0 mg