Meats Low in Myristic acid (41st - 60th) (per 100 g edible portion)

• Swine, Ham (boneless)
  
  50 mg
• Cattle, Imported beef (rump, lean, raw)
  
  52 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  52 mg
• Cattle, Offal (uterus, boiled)
  
  53 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  54 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  55 mg
• Swine, Offal (stomach, boiled)
  
  56 mg
• Chicken (roast meat, canned with seasonings,)
  
  56 mg
• Swine, Ham (mixed pressed)
  
  57 mg
• Chicken (ground meat, raw)
  
  60 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  63 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  66 mg
• Swine, Ham (pressed)
  
  66 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  71 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  71 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  73 mg
• Japanese quail (meat, with skin, raw)
  
  76 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  77 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  82 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  86 mg