Meats Low in Icosatrienoic acid (21st - 40th) (per 100 g edible portion)

• Cattle, Offal (sinew, boiled)
  
  3 mg
• Deer (meat, lean, raw)
  
  3 mg
• Swine, Ham (mixed pressed)
  
  3 mg
• Turkey (meat, without skin, raw)
  
  3 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  3 mg
• Chicken, Fowl meat (sasami, raw)
  
  3 mg
• Guinea fowl (meat, without skin, raw)
  
  3 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  4 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  4 mg
• Goat (meat, lean, raw)
  
  4 mg
• Chicken, Broiler meat (sasami, boiled)
  
  4 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  5 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  5 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  5 mg
• Cattle, Beef product (canned with seasoning)
  
  5 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  5 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  5 mg
• Swine, Offal (uterus, raw)
  
  5 mg
• Swine, Ham (chopped)
  
  5 mg
• Duck, wild (meat, without skin, raw)
  
  5 mg