Meats Low in Icosatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Chicken, Offal (gizzard, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg
• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  0 mg
• Pigeon (meat, without skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Guinea fowl (meat, without skin, raw)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Whale (meat, lean, raw)
  
  1 mg
• Deer (meat, lean, raw)
  
  1 mg
• Swine, Ham (pressed)
  
  1 mg
• Swine, Ham (chopped)
  
  1 mg
• Chicken (roast meat, canned with seasonings,)
  
  1 mg
• Bullfrog (meat, raw)
  
  1 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  2 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  2 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  2 mg
• Swine, Ham (mixed pressed)
  
  2 mg
• Swine, Sausage (semi-dry)
  
  2 mg