Meats High in Myristoleic acid (81st - 100th) (per 100 g edible portion)

• Cattle, Beef product (corned beef, canned)
  
  51 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  48 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  46 mg
• Cattle, Beef product (beefjerky)
  
  46 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  45 mg
• Swine, Sausage (dry)
  
  44 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  43 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  43 mg
• Cattle, Offal (reticulum, boiled)
  
  42 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  42 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  42 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  40 mg
• Cattle, Offal (rectum, raw)
  
  40 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  39 mg
• Cattle, Offal (large intestine, raw)
  
  39 mg
• Cattle, Offal (sinew, boiled)
  
  36 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  35 mg
• Cattle, Beef product (canned with seasoning)
  
  34 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  31 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  31 mg