Meats High in Icosadienoic acid (21st - 40th) (per 100 g edible portion)

• Swine, Sausage (fresh sausage)
  
  110 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  110 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  110 mg
• Inobuta (meat, lean and fat, raw)
  
  110 mg
• Swine, Offal (cartilage, boiled)
  
  95 mg
• Swine, Sausage (bologna)
  
  94 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  90 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  86 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  85 mg
• Swine, Ham (shoulder)
  
  80 mg
• Chicken, Offal (skin, breast, raw)
  
  78 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  78 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  78 mg
• Chicken, Offal (skin, thigh, raw)
  
  77 mg
• Swine, Loin
  
  77 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  76 mg
• Swine, Ham (uncooked ham, ripened)
  
  75 mg
• Whale (blubber, raw)
  
  71 mg
• Swine, Ham (bone-in)
  
  70 mg
• Swine, Offal (tongue, raw)
  
  68 mg