Meats Low in Heptadecanoic acid (101st - 120th) (per 100 g edible portion)

• Swine, Offal (tongue, raw)
  
  48 mg
• Swine, Loin
  
  48 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  51 mg
• Duck, domesticated (meat, with skin, raw)
  
  51 mg
• Cattle, Beef product (beefjerky)
  
  52 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  52 mg
• Swine, Ground meat (raw)
  
  53 mg
• Swine (smoked liver)
  
  53 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  56 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  56 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  57 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  57 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  59 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  59 mg
• Swine, Ham (uncooked ham, fresh)
  
  61 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  63 mg
• Cattle, Offal (rectum, raw)
  
  65 mg
• Swine, Ham (uncooked ham, ripened)
  
  65 mg
• Snapping turtle (meat, raw)
  
  65 mg
• Cattle, Offal (kidney, raw)
  
  68 mg