Meats Low in Myristic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  490 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  500 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  510 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  520 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  530 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  530 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  530 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  530 mg
• Cattle, Offal (tongue, raw)
  
  530 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  530 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  540 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  560 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  560 mg
• Cattle, Offal (abomasum, boiled)
  
  580 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  580 mg
• Swine, Bacon
  
  580 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  610 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  620 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  650 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  650 mg