Meats Low in Icosapentaenoic acid (201st - 220th) (per 100 g edible portion)

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