Meats Low in Behenic acid (141st - 160th) (per 100 g edible portion)

• Swine, Offal (large intestine, boiled)
  
  0 mg
• Swine, Offal (feet, boiled)
  
  0 mg
• Swine, Offal (cartilage, boiled)
  
  0 mg
• Swine, Ham (uncooked ham, fresh)
  
  0 mg
• Swine, Ham (uncooked ham, ripened)
  
  0 mg
• Swine, Sausage (semi-dry)
  
  0 mg
• Swine, Sausage (dry)
  
  0 mg
• Swine, Sausage (frankfurter)
  
  0 mg
• Swine, Sausage (bologna)
  
  0 mg
• Swine, Sausage (lyoner)
  
  0 mg
• Swine, Sausage (fresh sausage)
  
  0 mg
• Swine (liver paste)
  
  0 mg
• Swine (smoked liver)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Japanese quail (meat, with skin, raw)
  
  0 mg
• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg