Meats High in Heptadecenoic acid (81st - 100th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  110 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  110 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  100 mg
• Whale (ventral groove meat, raw)
  
  100 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  100 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  100 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  99 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  93 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  93 mg
• Swine, Sausage (mixed)
  
  91 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  91 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  90 mg
• Swine, Sausage (vienna)
  
  86 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  86 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  85 mg
• Swine, Sausage (fresh sausage)
  
  84 mg
• Swine, Sausage (frankfurter)
  
  84 mg
• Swine, Sausage (liver)
  
  83 mg
• Cattle, Offal (rumen, boiled)
  
  82 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  80 mg