Meats High in Icosapentaenoic acid (21st - 40th) (per 100 g edible portion)

• Swine, Ham (mixed pressed)
  
  13 mg
• Swine, Offal (liver, raw)
  
  13 mg
• Wasp (maggot, canned with seasoning)
  
  12 mg
• Swine, Loin
  
  12 mg
• Swine, Ham (pressed)
  
  12 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  12 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  12 mg
• Goat (meat, lean, raw)
  
  11 mg
• Cattle, Imported beef (rump, lean, raw)
  
  11 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  11 mg
• Swine, Sausage (liver)
  
  10 mg
• Cattle, Beef product (corned beef, canned)
  
  10 mg
• Cattle, Offal (liver, raw)
  
  10 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  10 mg
• Swine, Sausage (lyoner)
  
  9 mg
• Swine, Ham (shoulder)
  
  9 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  9 mg
• Chicken (ground meat, raw)
  
  8 mg
• Swine, Ham (boneless)
  
  8 mg