Meats Low in Icosadienoic acid (221st - 240th) (per 100 g edible portion)

• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  110 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  110 mg
• Swine, Sausage (fresh sausage)
  
  110 mg
• Swine, Bacon
  
  120 mg
• Swine, Sausage (frankfurter)
  
  120 mg
• Swine, Sausage (vienna)
  
  130 mg
• Swine, Sausage (semi-dry)
  
  130 mg
• Swine, Sausage (liver)
  
  130 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  140 mg
• Wild boar (meat, lean and fat, raw)
  
  150 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  160 mg
• Swine, Sausage (dry)
  
  170 mg
• Swine (liver paste)
  
  170 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  280 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  300 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  300 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  310 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  310 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  340 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  350 mg