Meats Low in Icosapentaenoic acid (141st - 160th) (per 100 g edible portion)

• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  1 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  1 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  1 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  1 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  1 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  1 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  1 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  1 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1 mg
• Common pheasant (meat, without skin, raw)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  1 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  1 mg
• Chicken, Broiler meat (sasami, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, baked)
  
  1 mg
• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Guinea fowl (meat, without skin, raw)
  
  1 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  2 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Offal (kidney, raw)
  
  2 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  2 mg