Meats High in Decanoic acid (61st - 80th) (per 100 g edible portion)

• Swine, Offal (cartilage, boiled)
  
  12 mg
• Swine, Ground meat (raw)
  
  12 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  12 mg
• Swine, Sausage (lyoner)
  
  11 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  11 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  11 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  11 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  11 mg
• Swine, Ham (loin)
  
  10 mg
• Swine, Offal (feet, boiled)
  
  10 mg
• Swine, Offal (large intestine, boiled)
  
  10 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  10 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  10 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  9 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  9 mg
• Cattle, Beef product (smoked tongue)
  
  9 mg
• Cattle, Offal (small intestine, raw)
  
  9 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  9 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  9 mg