Eicosadienoic acid (20:2) (omega-6) in Meat By-Products
List of meat by-products with a high eicosadienoic acid (20:2) (omega-6) content.
| Food | Amount |
|---|---|
| Pig's feet | 0.08 g |
| Pork chitterlings | 0.06 g |
| Pork stomach | 0.03 g |
| Beef kidney | 0.03 g |
| Beef heart | 0.01 g |
| Beef liver | 0.01 g |
| Beef tripe | 0.01 g |
| Beef tongue | n/d |
| Beef brain | n/d |
| Beef lungs | n/d |
| Pork liver | n/d |
| Pork pancreas | n/d |
| Pork spleen | n/d |
| Pork lungs | n/d |
| Pork heart | n/d |
| Pork brain | n/d |
| Pork tail | n/d |
| Pork tongue | n/d |
| Pork kidneys | n/d |
| Pig's ears | n/d |