Meats High in Heptadecanoic acid (41st - 60th) (per 100 g edible portion)

• Sheep, Lamb (shoulder, lean and fat, raw)
  
  230 mg
• Swine, Sausage (dry)
  
  230 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  230 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  230 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  230 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  220 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  220 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  220 mg
• Cattle, Offal (reticulum, boiled)
  
  220 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  220 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  220 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  220 mg
• Cattle, Offal (tongue, raw)
  
  210 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  210 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  200 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  200 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  200 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  200 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  180 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  180 mg