Meats Low in Icosapentaenoic acid (161st - 180th) (per 100 g edible portion)

• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  2 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  2 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  2 mg
• Swine, Ham (chopped)
  
  2 mg
• Swine, Sausage (bologna)
  
  2 mg
• Duck, wild (meat, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  2 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  2 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  2 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  3 mg
• Swine, Offal (stomach, boiled)
  
  3 mg
• Swine, Offal (small intestine, boiled)
  
  3 mg
• Swine, Sausage (frankfurter)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  4 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  4 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  4 mg