Meats High in Icosenoic acid (121st - 140th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  49 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  48 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  47 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  47 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  47 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  46 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  46 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  46 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  46 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  46 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  46 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  45 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  41 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  40 mg
• Cattle, Ground meat (raw)
  
  40 mg
• Cattle, Offal (rumen, boiled)
  
  39 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  39 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  39 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  39 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  38 mg