Meats Low in Myristic acid (161st - 180th) (per 100 g edible portion)

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