Meats High in Heptadecenoic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  17 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  16 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  16 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  16 mg
• Rabbit (meat, lean, raw)
  
  16 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  15 mg
• Cattle, Offal (uterus, boiled)
  
  15 mg
• Cattle, Offal (liver, raw)
  
  15 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  14 mg
• Chicken (ground meat, raw)
  
  13 mg
• Swine (smoked liver)
  
  13 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  13 mg
• Japanese quail (meat, with skin, raw)
  
  12 mg
• Swine, Offal (stomach, boiled)
  
  12 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  12 mg
• Chicken (roast meat, canned with seasonings,)
  
  11 mg
• Chicken, Offal (heart, raw)
  
  11 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  11 mg
• Wasp (maggot, canned with seasoning)
  
  10 mg
• Swine, Ham (chopped)
  
  10 mg