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

• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  12 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  12 mg
• Rabbit (meat, lean, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  13 mg
• Whale (sarashi-kujira)
  
  14 mg
• Swine, Ham (pressed)
  
  14 mg
• Sparrow (meat, with bone and skin, raw)
  
  16 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  16 mg
• Wasp (maggot, canned with seasoning)
  
  16 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  17 mg
• Swine, Ham (mixed pressed)
  
  17 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  17 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  18 mg
• Cattle, Beef product (canned with seasoning)
  
  18 mg
• Cattle, Beef product (beefjerky)
  
  18 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  18 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  18 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  19 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  19 mg