Meats Low in Icosadienoic acid (21st - 40th) (per 100 g edible portion)

• Cattle, Offal (rumen, boiled)
  
  0 mg
• Cattle, Offal (reticulum, boiled)
  
  0 mg
• Cattle, Offal (abomasum, boiled)
  
  0 mg
• Cattle, Offal (small intestine, raw)
  
  0 mg
• Cattle, Offal (large intestine, raw)
  
  0 mg
• Cattle, Offal (rectum, raw)
  
  0 mg
• Cattle, Offal (sinew, boiled)
  
  0 mg
• Cattle, Offal (tail, raw)
  
  0 mg
• Cattle, Beef product (roast beef)
  
  0 mg
• Cattle, Beef product (smoked tongue)
  
  0 mg
• Duck, domesticated (meat, with skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Whale (meat, lean, raw)
  
  Tr
• Deer (meat, lean, raw)
  
  Tr
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  1 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  1 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  1 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  1 mg
• Cattle, Offal (omasum, raw)
  
  1 mg