Meats Low in Heptadecanoic acid (21st - 40th) (per 100 g edible portion)

• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  5 mg
• Whale (sarashi-kujira)
  
  5 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  5 mg
• Pigeon (meat, without skin, raw)
  
  5 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  6 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  6 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  6 mg
• Rice hopper (tsukudani)
  
  6 mg
• Deer (meat, lean, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  7 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  8 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  8 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  9 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  9 mg
• Swine, Ham (boneless)
  
  9 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  9 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  10 mg
• Swine, Ham (chopped)
  
  10 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  11 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  12 mg