Meats High in Icosatrienoic acid (81st - 100th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  21 mg
• Inobuta (meat, lean and fat, raw)
  
  21 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  20 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  20 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  20 mg
• Swine, Offal (tongue, raw)
  
  20 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  20 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  20 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  20 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  20 mg
• Swine, Sausage (bologna)
  
  19 mg
• Swine, Ham (uncooked ham, ripened)
  
  19 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  19 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  19 mg
• Cattle, Offal (reticulum, boiled)
  
  19 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  19 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  19 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  19 mg
• Chicken, Offal (liver, raw)
  
  18 mg