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

• Wasp (maggot, canned with seasoning)
  
  12 mg
• Swine, Offal (liver, raw)
  
  13 mg
• Swine, Ham (mixed pressed)
  
  13 mg
• Swine, Sausage (dry)
  
  13 mg
• Inobuta (meat, lean and fat, raw)
  
  14 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  14 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  15 mg
• Swine, Sausage (semi-dry)
  
  16 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  17 mg
• Bullfrog (meat, raw)
  
  17 mg
• Swine (liver paste)
  
  19 mg
• Deer (meat, lean, raw)
  
  20 mg
• Cattle, Beef product (beefjerky)
  
  24 mg
• Whale (meat, lean, raw)
  
  25 mg
• Swine, Offal (kidney, raw)
  
  26 mg
• Swine (smoked liver)
  
  27 mg
• Whale (sarashi-kujira)
  
  38 mg
• Chicken, Offal (liver, raw)
  
  38 mg
• Chicken, Offal (heart, raw)
  
  39 mg
• Swine, Sausage (mixed)
  
  45 mg