Meats Low in Icosatrienoic acid (1st - 20th) (per 100 g edible portion)

• Cattle, Imported beef (inside round, fat, raw)
  
  0 mg
• Cattle, Offal (tongue, raw)
  
  0 mg
• Swine, Ham (loin)
  
  0 mg
• Swine, Bacon
  
  0 mg
• Swine, Sausage (vienna)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Snapping turtle (meat, raw)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Horse (meat, lean, raw)
  
  1 mg
• Whale (meat, lean, raw)
  
  1 mg
• Chicken, Offal (cartilage bone, raw)
  
  1 mg
• Whale (sarashi-kujira)
  
  2 mg
• Common pheasant (meat, without skin, raw)
  
  2 mg
• Bullfrog (meat, raw)
  
  2 mg