Meats High in Icosenoic acid (61st - 80th) (per 100 g edible portion)

• Aigamo (meat, with skin, raw)
  
  120 mg
• Swine, Ham (uncooked ham, fresh)
  
  120 mg
• Swine, Ham (shoulder)
  
  120 mg
• Swine, Ham (loin)
  
  120 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  120 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  120 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  120 mg
• Cattle, Offal (abomasum, boiled)
  
  120 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  120 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  120 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  120 mg
• Chicken, Offal (heart, raw)
  
  110 mg
• Swine, Loin
  
  110 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  110 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  110 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  110 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  110 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  110 mg
• Swine, Sausage (mixed)
  
  100 mg
• Swine, Sausage (lyoner)
  
  100 mg