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

• 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
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  0 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  0 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0 mg
• 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