Foods Low in Heptadecenoic acid (961st - 980th) (per 100 g edible portion)

• Cattle, Imported beef (chuck, lean, raw)
  
  32 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  32 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  32 mg
• Swine, Shoulder
  
  32 mg
• Pecan nut (oil-roasted and salted)
  
  33 mg
• Red sea bream (cultured, boiled)
  
  33 mg
• Red sea bream (cultured, baked)
  
  33 mg
• Pacific herring (ovary, raw)
  
  33 mg
• Atka mackerel (raw)
  
  33 mg
• Japanese eel (cultured, raw)
  
  34 mg
• Coho salmon (cultured, baked)
  
  34 mg
• Pacific herring (hirakiboshi)
  
  34 mg
• Peanut (dried)
  
  35 mg
• Japanese sculpin (boiled)
  
  35 mg
• Chum salmon (aramaki raw)
  
  35 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  35 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  35 mg
• Yeast (baker's yeast, dried)
  
  35 mg
• Olive (pickles, ripe olives)
  
  36 mg
• Ayu sweetfish (wild, viscera, baked)
  
  36 mg