Meats High in Icosenoic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  20 mg
• Swine, Offal (kidney, raw)
  
  19 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  19 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  19 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  19 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  18 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  18 mg
• Cattle, Beef product (beefjerky)
  
  18 mg
• Cattle, Beef product (canned with seasoning)
  
  18 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  18 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  17 mg
• Swine, Ham (mixed pressed)
  
  17 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  17 mg
• Wasp (maggot, canned with seasoning)
  
  16 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  16 mg
• Sparrow (meat, with bone and skin, raw)
  
  16 mg
• Swine, Ham (pressed)
  
  14 mg
• Whale (sarashi-kujira)
  
  14 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  13 mg