Meats High in Icosadienoic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  41 mg
• Swine (roast pork)
  
  36 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  34 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  34 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  32 mg
• Aigamo (meat, with skin, raw)
  
  29 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  29 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  29 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  28 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  28 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  27 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  26 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  26 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  26 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  25 mg
• Swine, Offal (kidney, raw)
  
  24 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  23 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  23 mg
• Swine, Offal (heart, raw)
  
  23 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  22 mg