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