Meats High in Myristic acid (221st - 240th) (per 100 g edible portion)

• Swine (smoked liver)
  
  16 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  16 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  15 mg
• Cattle, Offal (omasum, raw)
  
  15 mg
• Pigeon (meat, without skin, raw)
  
  13 mg
• Duck, wild (meat, without skin, raw)
  
  10 mg
• Chicken, Offal (gizzard, raw)
  
  9 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  9 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  9 mg
• Chicken, Offal (liver, raw)
  
  5 mg
• Chicken, Broiler meat (sasami, baked)
  
  5 mg
• Chicken, Fowl meat (sasami, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  5 mg
• Guinea fowl (meat, without skin, raw)
  
  4 mg
• Swine, Offal (liver, raw)
  
  4 mg
• Chicken, Offal (cartilage bone, raw)
  
  3 mg
• Chicken, Broiler meat (sasami, boiled)
  
  3 mg
• Chicken, Broiler meat (sasami, raw)
  
  3 mg
• Turkey (meat, without skin, raw)
  
  3 mg