Meats Low in Icosatrienoic acid (41st - 60th) (per 100 g edible portion)

• Chicken, Fowl meat (thigh, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (sasami, raw)
  
  5 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  6 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  6 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  6 mg
• Swine, Ham (pressed)
  
  6 mg
• Sparrow (meat, with bone and skin, raw)
  
  6 mg
• Chicken, Broiler meat (sasami, baked)
  
  6 mg
• Cattle, Imported beef (rump, lean, raw)
  
  7 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Offal (omasum, raw)
  
  7 mg
• Cattle, Offal (uterus, boiled)
  
  7 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  7 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  7 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  7 mg
• Chicken, Offal (gizzard, raw)
  
  7 mg
• Rabbit (meat, lean, raw)
  
  8 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  8 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  8 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  8 mg