Meats High in Icosatrienoic acid (141st - 160th) (per 100 g edible portion)

• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  12 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  12 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  11 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  11 mg
• Swine, Shoulder
  
  11 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  11 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Offal (large intestine, raw)
  
  11 mg
• Cattle, Offal (heart, raw)
  
  11 mg
• Pigeon (meat, without skin, raw)
  
  10 mg
• Chicken (roast meat, canned with seasonings,)
  
  10 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  10 mg
• Swine, Ham (boneless)
  
  10 mg
• Swine, Offal (small intestine, boiled)
  
  10 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  10 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  10 mg