Meats High in Lignoceric acid (21st - 40th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  4 mg
• Swine, Shoulder
  
  3 mg
• Swine, Loin
  
  3 mg
• Swine, Ham (mixed pressed)
  
  3 mg
• Swine, Ham (pressed)
  
  3 mg
• Swine, Ham (shoulder)
  
  3 mg
• Swine, Ham (bone-in)
  
  3 mg
• Cattle, Ground meat (raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  3 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  3 mg
• Swine (roast pork)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  2 mg