Meats High in Icosatetraenoic acid (41st - 54th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  3 mg
• Swine (liver paste)
  
  2 mg
• Swine, Sausage (frankfurter)
  
  2 mg
• Swine, Sausage (semi-dry)
  
  2 mg
• Swine, Ham (mixed pressed)
  
  2 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  2 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  2 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  2 mg
• Bullfrog (meat, raw)
  
  1 mg
• Chicken (roast meat, canned with seasonings,)
  
  1 mg
• Swine, Ham (chopped)
  
  1 mg
• Swine, Ham (pressed)
  
  1 mg
• Deer (meat, lean, raw)
  
  1 mg
• Whale (meat, lean, raw)
  
  1 mg