Meats Low in Hexadecadienoic acid (141st - 160th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  0 mg
• Swine, Ham (pressed)
  
  0 mg
• Swine, Ham (mixed pressed)
  
  0 mg
• Swine, Ham (chopped)
  
  0 mg
• Swine, Loin
  
  0 mg
• Swine, Shoulder
  
  0 mg
• Swine, Sausage (liver)
  
  0 mg
• Swine, Sausage (mixed)
  
  0 mg
• Swine (roast pork)
  
  0 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0 mg
• Goat (meat, lean, raw)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Japanese quail (meat, with skin, raw)
  
  0 mg
• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg
• Turkey (meat, without skin, raw)
  
  0 mg
• Sparrow (meat, with bone and skin, raw)
  
  0 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0 mg