Icosadienoic acid Content of Meats
(61 - 70)
12 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
2 mg
(per 15 g edible portion)
Swine, Ham (chopped)
7 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
25 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
5 mg
(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
7 mg
(per 61 g edible portion)
Swine, Pork, large type breed (inside ham, lean, raw)
18 mg
(per 150 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
7 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
9 mg
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
13 mg
(per 148 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
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