Meats High in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Swine, Sausage (bologna)
  
  180 mg
• Swine, Offal (feet, boiled)
  
  180 mg
• Swine, Offal (tongue, raw)
  
  180 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  180 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  180 mg
• Swine, Offal (cartilage, boiled)
  
  170 mg
• Cattle, Offal (tail, raw)
  
  170 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  170 mg
• Swine, Ham (uncooked ham, ripened)
  
  160 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  160 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  160 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  160 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  160 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  140 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  140 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  140 mg
• Swine, Ham (bone-in)
  
  130 mg
• Swine, Ground meat (raw)
  
  130 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  130 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  130 mg