Meats High in Hexadecadienoic acid (21st - 36th) (per 100 g edible portion)

• Swine, Offal (cartilage, boiled)
  
  11 mg
• Swine, Ham (uncooked ham, fresh)
  
  10 mg
• Swine, Sausage (lyoner)
  
  7 mg
• Swine, Offal (feet, boiled)
  
  7 mg
• Swine, Offal (large intestine, boiled)
  
  7 mg
• Cattle, Offal (omasum, raw)
  
  7 mg
• Swine, Offal (small intestine, boiled)
  
  6 mg
• Swine, Ham (uncooked ham, ripened)
  
  5 mg
• Swine, Ground meat (raw)
  
  5 mg
• Swine, Offal (stomach, boiled)
  
  3 mg
• Swine, Offal (kidney, raw)
  
  3 mg
• Deer (meat, lean, raw)
  
  3 mg
• Whale (sarashi-kujira)
  
  3 mg
• Swine (smoked liver)
  
  2 mg
• Swine, Offal (uterus, raw)
  
  1 mg
• Whale (meat, lean, raw)
  
  1 mg