Meats Low in Calcium (181st - 200th) (per 100 g edible portion)

• Swine, Offal (uterus, raw)
  
  7 mg
• Swine, Ham (shoulder)
  
  7 mg
• Swine, Sausage (vienna)
  
  7 mg
• Goat (meat, lean, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  7 mg
• Chicken, Offal (gizzard, raw)
  
  7 mg
• Cattle, Offal (abomasum, boiled)
  
  8 mg
• Cattle, Offal (uterus, boiled)
  
  8 mg
• Cattle, Beef product (canned with seasoning)
  
  8 mg
• Whale (ventral groove meat, raw)
  
  8 mg
• Swine, Offal (tongue, raw)
  
  8 mg
• Swine, Ham (boneless)
  
  8 mg
• Swine, Ham (pressed)
  
  8 mg
• Swine, Sausage (fresh sausage)
  
  8 mg
• Swine (smoked liver)
  
  8 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  8 mg
• Common pheasant (meat, without skin, raw)
  
  8 mg
• Turkey (meat, without skin, raw)
  
  8 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  8 mg