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

• Goat (meat, lean, raw)
  
  12 mg
• Cattle, Offal (omasum, raw)
  
  13 mg
• Cattle, Offal (sinew, boiled)
  
  14 mg
• Chicken (ground meat, raw)
  
  15 mg
• Swine, Offal (kidney, raw)
  
  16 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  17 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  17 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  17 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  17 mg
• Cattle, Offal (uterus, boiled)
  
  18 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  18 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  18 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  19 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  19 mg
• Swine, Offal (heart, raw)
  
  19 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  19 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  19 mg
• Swine (roast pork)
  
  20 mg
• Wasp (maggot, canned with seasoning)
  
  20 mg
• Swine, Pork, medium type breed (inside ham, without subcutaneous fat,raw)
  
  22 mg