Meats Low in Icosenoic acid (201st - 220th) (per 100 g edible portion)

• Swine, Offal (tongue, raw)
  
  180 mg
• Swine, Offal (feet, boiled)
  
  180 mg
• Swine, Sausage (bologna)
  
  180 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  190 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  190 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  190 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  190 mg
• Swine, Sausage (frankfurter)
  
  190 mg
• Foie gras (boiled)
  
  190 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  200 mg
• Swine, Sausage (fresh sausage)
  
  200 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  210 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  210 mg
• Chicken, Offal (skin, breast, raw)
  
  210 mg
• Chicken, Offal (skin, thigh, raw)
  
  210 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  220 mg
• Swine, Sausage (semi-dry)
  
  220 mg
• Duck, domesticated (meat, with skin, raw)
  
  220 mg
• Swine, Sausage (vienna)
  
  230 mg
• Inobuta (meat, lean and fat, raw)
  
  240 mg