Meats High in Icosadienoic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  5 mg
• Guinea fowl (meat, without skin, raw)
  
  4 mg
• Chicken, Offal (gizzard, raw)
  
  4 mg
• Chicken, Offal (liver, raw)
  
  4 mg
• Chicken, Broiler meat (sasami, boiled)
  
  4 mg
• Chicken, Broiler meat (sasami, raw)
  
  4 mg
• Goat (meat, lean, raw)
  
  4 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  4 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  4 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  4 mg