Meats High in Carbohydrate (141st - 160th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  0.2 g
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  0.2 g
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.2 g
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.2 g
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  0.2 g
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  0.2 g
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  0.2 g
• Sparrow (meat, with bone and skin, raw)
  
  0.1 g
• Turkey (meat, without skin, raw)
  
  0.1 g
• Common pheasant (meat, without skin, raw)
  
  0.1 g
• Duck, wild (meat, without skin, raw)
  
  0.1 g
• Japanese quail (meat, with skin, raw)
  
  0.1 g
• Duck, domesticated (meat, with skin, raw)
  
  0.1 g
• Aigamo (meat, with skin, raw)
  
  0.1 g
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.1 g
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.1 g
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.1 g
• Sheep, Mutton (loin, lean and fat, raw)
  
  0.1 g
• Swine, Offal (heart, raw)
  
  0.1 g
• Swine, Offal (tongue, raw)
  
  0.1 g