Meats Low in Heptadecanoic acid (161st - 180th) (per 100 g edible portion)

• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  120 mg
• Swine, Offal (large intestine, boiled)
  
  120 mg
• Swine, Bacon
  
  120 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  130 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  130 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  130 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  140 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  140 mg
• Cattle, Ground meat (raw)
  
  140 mg
• Swine, Sausage (mixed)
  
  140 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  150 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  150 mg
• Swine, Sausage (semi-dry)
  
  150 mg
• Swine (liver paste)
  
  150 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  150 mg