Meats Low in Heptadecenoic acid (101st - 120th) (per 100 g edible portion)

• Swine, Sausage (lyoner)
  
  39 mg
• Swine, Ground meat (raw)
  
  40 mg
• Cattle, Offal (heart, raw)
  
  41 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  41 mg
• Swine, Offal (large intestine, boiled)
  
  41 mg
• Swine, Ham (shoulder)
  
  41 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  42 mg
• Cattle, Beef product (canned with seasoning)
  
  43 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  43 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  44 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  44 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  46 mg
• Swine, Ham (bone-in)
  
  47 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  48 mg
• Swine, Offal (feet, boiled)
  
  50 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  51 mg
• Swine, Offal (tongue, raw)
  
  51 mg
• Swine, Offal (cartilage, boiled)
  
  51 mg
• Swine, Ham (uncooked ham, fresh)
  
  51 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  52 mg