Meats Low in Icosatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Swine, Sausage (frankfurter)
  
  2 mg
• Swine (liver paste)
  
  2 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  3 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  3 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  3 mg
• Cattle, Ground meat (raw)
  
  3 mg
• Cattle, Beef product (canned with seasoning)
  
  3 mg
• Swine, Shoulder
  
  3 mg
• Swine (roast pork)
  
  3 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  4 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  4 mg
• Cattle, Imported beef (rump, lean, raw)
  
  4 mg
• Swine, Ham (bone-in)
  
  4 mg
• Swine, Sausage (lyoner)
  
  4 mg
• Chicken, Offal (heart, raw)
  
  4 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  5 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  6 mg