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

• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  180 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  170 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  160 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  150 mg
• Swine (liver paste)
  
  150 mg
• Swine, Sausage (semi-dry)
  
  150 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  150 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  150 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  140 mg
• Swine, Sausage (mixed)
  
  140 mg
• Cattle, Ground meat (raw)
  
  140 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  140 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  140 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  140 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  130 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  130 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  130 mg