Myristoleic acid Content of Meats
(81 - 90)
15 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
16 mg
(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
2 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
9 mg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
6 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
12 mg
(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
2 mg
(per 20 g edible portion)
Swine, Bacon
4 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
5 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
13 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
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