Meats Low in Hexadecadienoic acid (201st - 220th) (per 100 g edible portion)

• Swine, Offal (feet, boiled)
  
  7 mg
• Swine, Sausage (lyoner)
  
  7 mg
• Swine, Ham (uncooked ham, fresh)
  
  10 mg
• Swine, Offal (cartilage, boiled)
  
  11 mg
• Inobuta (meat, lean and fat, raw)
  
  12 mg
• Cattle, Offal (sinew, boiled)
  
  13 mg
• Swine, Sausage (bologna)
  
  13 mg
• Swine, Sausage (fresh sausage)
  
  14 mg
• Cattle, Offal (uterus, boiled)
  
  15 mg
• Swine, Sausage (frankfurter)
  
  16 mg
• Swine (liver paste)
  
  20 mg
• Snapping turtle (meat, raw)
  
  22 mg
• Cattle, Offal (rectum, raw)
  
  32 mg
• Cattle, Beef product (beefjerky)
  
  34 mg
• Cattle, Offal (rumen, boiled)
  
  48 mg
• Swine, Sausage (semi-dry)
  
  49 mg
• Cattle, Offal (large intestine, raw)
  
  69 mg
• Swine, Sausage (dry)
  
  76 mg
• Cattle, Offal (reticulum, boiled)
  
  88 mg
• Cattle, Beef product (smoked tongue)
  
  110 mg