Octadecatetraenoic acid Content of Meats
(21 - 30)
0 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
0 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0 mg
(per 10 g edible portion)
Swine (roast pork)
0 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
0 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
0 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0 mg
(per 70 g edible portion)
Swine, Sausage (dry)
0 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
0 mg
(per 10 g edible portion)
Swine, Shoulder
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