Meats Low in Octadecatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Chicken (ground meat, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg
• Chicken, Offal (skin, thigh, raw)
  
  0 mg
• Chicken, Offal (cartilage bone, raw)
  
  0 mg
• Chicken (roast meat, canned with seasonings,)
  
  0 mg
• Pigeon (meat, without skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Guinea fowl (meat, without skin, raw)
  
  0 mg
• Rice hopper (tsukudani)
  
  0 mg
• Bullfrog (meat, raw)
  
  0 mg
• Wasp (maggot, canned with seasoning)
  
  0 mg
• Whale (meat, lean, raw)
  
  1 mg
• Chicken, Offal (gizzard, raw)
  
  1 mg
• Chicken, Offal (liver, raw)
  
  2 mg
• Cattle, Offal (kidney, raw)
  
  4 mg
• Swine, Ham (bone-in)
  
  5 mg
• Whale (sarashi-kujira)
  
  6 mg
• Swine, Loin
  
  9 mg
• Cattle, Offal (liver, raw)
  
  10 mg
• Chicken, Offal (heart, raw)
  
  18 mg