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

• Chicken, Broiler meat (thigh, with skin, baked)
  
  47 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  48 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  49 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  49 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  50 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  50 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  50 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  51 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  54 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  55 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  57 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  58 mg
• Cattle, Beef product (smoked tongue)
  
  59 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  59 mg
• Swine (roast pork)
  
  61 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  62 mg
• Cattle, Beef product (corned beef, canned)
  
  64 mg
• Swine, Offal (small intestine, boiled)
  
  64 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  66 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  67 mg