Meats Low in Icosatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Cattle, Beef product (corned beef, canned)
  
  6 mg
• Swine, Ham (shoulder)
  
  6 mg
• Swine, Loin
  
  6 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  7 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  7 mg
• Whale (sarashi-kujira)
  
  7 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  9 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  9 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  10 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  11 mg
• Cattle, Beef product (beefjerky)
  
  11 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  14 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  15 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  30 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  36 mg
• Snapping turtle (meat, raw)
  
  43 mg