Meats High in Myristic acid (61st - 80th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  510 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  500 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  490 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  460 mg
• Swine (liver paste)
  
  450 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  450 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  440 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  440 mg
• Swine, Sausage (semi-dry)
  
  430 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  430 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  430 mg
• Chicken, Offal (skin, thigh, raw)
  
  420 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  420 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  410 mg
• Chicken, Offal (skin, breast, raw)
  
  400 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  400 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  380 mg
• Swine, Sausage (vienna)
  
  380 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  380 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  380 mg