Meats High in Icosadienoic acid (101st - 120th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, boiled)
  
  12 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  12 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  12 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  12 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  12 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  11 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  10 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  10 mg
• Duck, wild (meat, without skin, raw)
  
  9 mg
• Cattle, Beef product (corned beef, canned)
  
  9 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  9 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  9 mg
• Chicken (roast meat, canned with seasonings,)
  
  8 mg
• Swine, Ham (pressed)
  
  8 mg
• Swine, Offal (liver, raw)
  
  8 mg
• Cattle, Ground meat (raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  8 mg