Meats Low in Icosatrienoic acid (181st - 200th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  24 mg
• Swine, Sausage (frankfurter)
  
  24 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  24 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  25 mg
• Cattle, Ground meat (raw)
  
  25 mg
• Cattle, Offal (tail, raw)
  
  25 mg
• Cattle, Beef product (beefjerky)
  
  25 mg
• Swine, Sausage (semi-dry)
  
  25 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  26 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  26 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  26 mg
• Cattle, Offal (kidney, raw)
  
  26 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  26 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  27 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  27 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  27 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  27 mg
• Swine, Offal (kidney, raw)
  
  27 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  28 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  28 mg