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

• Chicken, Broiler meat (thigh, without skin, boiled)
  
  0 mg
• Chicken, Broiler meat (sasami, raw)
  
  0 mg
• Chicken, Broiler meat (sasami, baked)
  
  0 mg
• Chicken, Broiler meat (sasami, boiled)
  
  0 mg
• Chicken (ground meat, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg
• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  0 mg
• Chicken (roast meat, canned with seasonings,)
  
  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
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Whale (meat, lean, raw)
  
  Tr
• Whale (sarashi-kujira)
  
  1 mg
• Swine, Offal (stomach, boiled)
  
  1 mg
• Swine, Ham (bone-in)
  
  1 mg
• Swine, Ham (shoulder)
  
  1 mg