Meats High in Fatty acids (Total) (21st - 40th) (per 100 g edible portion)

• Chicken, Offal (skin, thigh, raw)
  
  48.07 g
• Foie gras (boiled)
  
  46.36 g
• Chicken, Offal (skin, breast, raw)
  
  45.16 g
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  43.55 g
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  42.46 g
• Cattle, Offal (tail, raw)
  
  42.44 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  40.39 g
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  39.44 g
• Swine, Sausage (dry)
  
  39.01 g
• Duck, domesticated (meat, with skin, raw)
  
  38.28 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  38.21 g
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  37.99 g
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  37.74 g
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  37.65 g
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  37.32 g
• Swine, Bacon
  
  36.45 g
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  33.41 g
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  33.41 g
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  32.6 g
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  31.82 g