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

• Sheep, Mutton (leg, lean and fat, raw)
  
  270 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  280 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  280 mg
• Foie gras (boiled)
  
  280 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  290 mg
• Inobuta (meat, lean and fat, raw)
  
  300 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  300 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  310 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  310 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  320 mg
• Cattle, Beef product (corned beef, canned)
  
  320 mg
• Swine, Sausage (liver)
  
  320 mg
• Swine, Sausage (fresh sausage)
  
  320 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  330 mg
• Swine, Sausage (frankfurter)
  
  330 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  340 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  340 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  350 mg
• Cattle, Ground meat (raw)
  
  350 mg
• Cattle, Beef product (roast beef)
  
  350 mg