Meats High in Myristic acid (141st - 160th) (per 100 g edible portion)

• Swine, Offal (heart, raw)
  
  180 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  180 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  180 mg
• Cattle, Offal (heart, raw)
  
  180 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  180 mg
• Swine, Sausage (lyoner)
  
  170 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  170 mg
• Wild boar (meat, lean and fat, raw)
  
  170 mg
• Rabbit (meat, lean, raw)
  
  160 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  150 mg
• Swine, Shoulder
  
  150 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  150 mg
• Cattle, Offal (large intestine, raw)
  
  150 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  140 mg
• Aigamo (meat, with skin, raw)
  
  140 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  140 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  130 mg
• Cattle, Offal (rumen, boiled)
  
  120 mg