Meats High in Myristic acid (201st - 220th) (per 100 g edible portion)

• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  52 mg
• Cattle, Imported beef (rump, lean, raw)
  
  52 mg
• Swine, Ham (boneless)
  
  50 mg
• Cattle, Offal (sinew, boiled)
  
  47 mg
• Whale (sarashi-kujira)
  
  46 mg
• Sparrow (meat, with bone and skin, raw)
  
  43 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  40 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  40 mg
• Swine, Ham (chopped)
  
  39 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  37 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  37 mg
• Deer (meat, lean, raw)
  
  31 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  26 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  26 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  25 mg
• Cattle, Offal (liver, raw)
  
  25 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  24 mg
• Goat (meat, lean, raw)
  
  21 mg
• Swine, Offal (kidney, raw)
  
  21 mg
• Whale (meat, lean, raw)
  
  17 mg