Meats Low in Icosatrienoic acid (201st - 220th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  29 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  29 mg
• Cattle, Offal (rumen, boiled)
  
  29 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  29 mg
• Swine, Sausage (liver)
  
  29 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  30 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  30 mg
• Cattle, Offal (small intestine, raw)
  
  31 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  32 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  35 mg
• Aigamo (meat, with skin, raw)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  36 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  36 mg
• Swine, Sausage (dry)
  
  36 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  37 mg
• Swine (liver paste)
  
  37 mg
• Swine (smoked liver)
  
  37 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  38 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  38 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  40 mg