Meats Low in Icosenoic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Broiler meat (breast, without skin, raw)
  
  5 mg
• Cattle, Imported beef (rump, lean, raw)
  
  6 mg
• Cattle, Offal (liver, raw)
  
  7 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  7 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  8 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  8 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  8 mg
• Duck, wild (meat, without skin, raw)
  
  8 mg
• Chicken, Offal (gizzard, raw)
  
  8 mg
• Pigeon (meat, without skin, raw)
  
  8 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  9 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  9 mg
• Swine (smoked liver)
  
  9 mg
• Chicken, Offal (liver, raw)
  
  9 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  10 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  10 mg
• Cattle, Offal (uterus, boiled)
  
  10 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  11 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  11 mg
• Horse (meat, lean, raw)
  
  11 mg