Meats High in Icosadienoic acid (161st - 180th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  4 mg
• Wasp (maggot, canned with seasoning)
  
  3 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  3 mg
• Turkey (meat, without skin, raw)
  
  3 mg
• Swine, Ham (mixed pressed)
  
  3 mg
• Swine, Offal (uterus, raw)
  
  3 mg
• Horse (meat, lean, raw)
  
  3 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  3 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  3 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  3 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  3 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  3 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  3 mg