Meats Low in Heptadecenoic acid (1st - 20th) (per 100 g edible portion)

• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg
• Sparrow (meat, with bone and skin, raw)
  
  0 mg
• Pigeon (meat, without skin, raw)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Turkey (meat, without skin, raw)
  
  Tr
• Chicken, Offal (liver, raw)
  
  Tr
• Chicken, Offal (cartilage bone, raw)
  
  Tr
• Guinea fowl (meat, without skin, raw)
  
  Tr
• Whale (meat, lean, raw)
  
  1 mg
• Swine, Offal (uterus, raw)
  
  1 mg
• Chicken, Fowl meat (sasami, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, baked)
  
  1 mg
• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Chicken, Offal (gizzard, raw)
  
  1 mg
• Bullfrog (meat, raw)
  
  1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  2 mg
• Rice hopper (tsukudani)
  
  2 mg