Meats High in Icosadienoic acid (81st - 100th) (per 100 g edible portion)

• Chicken, Offal (heart, raw)
  
  21 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  21 mg
• Snapping turtle (meat, raw)
  
  20 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  20 mg
• Japanese quail (meat, with skin, raw)
  
  18 mg
• Swine, Ham (boneless)
  
  18 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  18 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  18 mg
• Chicken (ground meat, raw)
  
  16 mg
• Swine, Offal (stomach, boiled)
  
  16 mg
• Pigeon (meat, without skin, raw)
  
  15 mg
• Swine (smoked liver)
  
  15 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  15 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  15 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  14 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  14 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  13 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  13 mg
• Swine, Ham (chopped)
  
  13 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  13 mg