Meats Low in Henicosapentaenoic acid (161st - 180th) (per 100 g edible portion)

• Swine, Ham (mixed pressed)
  
  0 mg
• Swine, Ham (chopped)
  
  0 mg
• Swine, Ham (uncooked ham, fresh)
  
  0 mg
• Swine, Ham (uncooked ham, ripened)
  
  0 mg
• Swine, Shoulder
  
  0 mg
• Swine, Sausage (semi-dry)
  
  0 mg
• Swine, Sausage (dry)
  
  0 mg
• 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