Meats High in Icosatrienoic acid (61st - 80th) (per 100 g edible portion)

• Chicken, Broiler meat (wing , with skin, raw)
  
  24 mg
• Swine, Sausage (frankfurter)
  
  24 mg
• Swine, Ham (shoulder)
  
  24 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  24 mg
• Swine, Sausage (fresh sausage)
  
  23 mg
• Cattle, Offal (abomasum, boiled)
  
  23 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  23 mg
• Chicken, Offal (heart, raw)
  
  22 mg
• Swine, Sausage (mixed)
  
  22 mg
• Swine, Offal (cartilage, boiled)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  22 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  21 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  21 mg
• Swine, Offal (liver, raw)
  
  21 mg
• Cattle, Beef product (smoked tongue)
  
  21 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  21 mg