Meats High in Icosadienoic acid (121st - 140th) (per 100 g edible portion)

• Sheep, Mutton (leg, lean and fat, raw)
  
  7 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  7 mg
• Chicken, Broiler meat (sasami, baked)
  
  6 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  6 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  6 mg
• Sparrow (meat, with bone and skin, raw)
  
  6 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  6 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  6 mg
• Rabbit (meat, lean, raw)
  
  6 mg
• Chicken, Offal (cartilage bone, raw)
  
  5 mg
• Swine, Offal (small intestine, boiled)
  
  5 mg
• Cattle, Offal (kidney, raw)
  
  5 mg