Meats Low in Icosapentaenoic acid (121st - 140th) (per 100 g edible portion)

• Swine, Bacon
  
  0 mg
• Swine, Sausage (vienna)
  
  0 mg
• Swine, Sausage (fresh sausage)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Duck, domesticated (meat, with skin, raw)
  
  0 mg
• Japanese quail (meat, with skin, raw)
  
  0 mg
• Sparrow (meat, with bone and skin, raw)
  
  0 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  0 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  0 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  0 mg
• Chicken, Fowl meat (sasami, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg
• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg