Meats Low in Icosatetraenoic acid (1st - 20th) (per 100 g edible portion)

• Wild boar (meat, lean and fat, raw)
  
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• Inobuta (meat, lean and fat, raw)
  
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• Rabbit (meat, lean, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
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• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
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• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
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• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
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• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
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• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
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• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
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• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  0 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  0 mg