Meats High in Icosadienoic acid (41st - 60th) (per 100 g edible portion)

• Swine, Ground meat (raw)
  
  68 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  68 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  67 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  67 mg
• Swine, Ham (uncooked ham, fresh)
  
  63 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  62 mg
• Swine, Sausage (lyoner)
  
  61 mg
• Swine, Offal (feet, boiled)
  
  61 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  57 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  52 mg
• Swine, Offal (large intestine, boiled)
  
  50 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  49 mg
• Swine, Shoulder
  
  48 mg
• Swine, Sausage (mixed)
  
  47 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  47 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  46 mg
• Whale (ventral groove meat, raw)
  
  43 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  42 mg
• Swine, Ham (loin)
  
  41 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  41 mg