Icosadienoic acid Content of Meats
(51 - 60)
5 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
13 mg
(per 60 g edible portion)
Swine, Pork, medium type breed (boston butt, lean, raw)
33 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
19 mg
(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
2 mg
(per 12 g edible portion)
Swine, Ham (boneless)
11 mg
(per 61 g edible portion)
Swine, Pork, large type breed (outside ham, lean, raw)
13 mg
(per 70 g edible portion)
Swine, Pork, large type breed (loin, lean, raw)
8 mg
(per 50 g edible portion)
Chicken (ground meat, raw)
9 mg
(per 61 g edible portion)
Swine, Pork, medium type breed (outside ham, lean, raw)
6 mg
(per 45 g edible portion)
Swine, Pork, large type breed (picnic shoulder, lean, raw)
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19 mg(per 95 g edible portion)Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
