Meats High in Icosapentaenoic acid (41st - 60th) (per 100 g edible portion)

• Cattle, Ground meat (raw)
  
  8 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  8 mg
• Chicken (roast meat, canned with seasonings,)
  
  7 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  7 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  7 mg
• Swine (roast pork)
  
  6 mg
• Cattle, Beef product (roast beef)
  
  6 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  6 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  6 mg
• Chicken, Offal (gizzard, raw)
  
  5 mg
• Turkey (meat, without skin, raw)
  
  5 mg
• Swine, Shoulder
  
  5 mg
• Swine, Ham (bone-in)
  
  5 mg
• Cattle, Beef product (canned with seasoning)
  
  5 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  5 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  5 mg