Meats Low in Icosatrienoic acid (101st - 120th) (per 100 g edible portion)

• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12 mg
• Japanese quail (meat, with skin, raw)
  
  12 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  13 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  13 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  13 mg
• Duck, domesticated (meat, with skin, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  14 mg
• Wild boar (meat, lean and fat, raw)
  
  15 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  15 mg
• Swine, Ground meat (raw)
  
  15 mg
• Swine, Ham (bone-in)
  
  15 mg
• Swine, Ham (uncooked ham, fresh)
  
  15 mg
• Swine, Sausage (lyoner)
  
  15 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  16 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  16 mg