Meats Low in Decanoic acid (201st - 220th) (per 100 g edible portion)

• Swine, Sausage (vienna)
  
  14 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  14 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  15 mg
• Swine, Offal (tongue, raw)
  
  15 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  15 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  16 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  16 mg
• Swine, Sausage (bologna)
  
  16 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  17 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  17 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  17 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  18 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  18 mg
• Swine, Ham (shoulder)
  
  18 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  19 mg
• Swine, Sausage (frankfurter)
  
  19 mg
• Swine, Sausage (fresh sausage)
  
  19 mg
• Swine, Sausage (liver)
  
  20 mg
• Swine, Sausage (mixed)
  
  20 mg