Meats High in Icosadienoic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  3 mg
• Bullfrog (meat, raw)
  
  2 mg
• Chicken, Fowl meat (sasami, raw)
  
  2 mg
• Common pheasant (meat, without skin, raw)
  
  2 mg
• Cattle, Beef product (beefjerky)
  
  2 mg
• Cattle, Beef product (canned with seasoning)
  
  2 mg
• Cattle, Offal (uterus, boiled)
  
  2 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Imported beef (rump, lean, raw)
  
  2 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  2 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  2 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  2 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  2 mg