Meats High in Myristoleic acid (141st - 160th) (per 100 g edible portion)

• Chicken, Fowl meat (breast, without skin, raw)
  
  7 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  6 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  6 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  6 mg
• Chicken, Fowl meat (sasami, raw)
  
  6 mg
• Swine (liver paste)
  
  6 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  6 mg
• Wasp (maggot, canned with seasoning)
  
  5 mg
• Guinea fowl (meat, without skin, raw)
  
  5 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  5 mg
• Common pheasant (meat, without skin, raw)
  
  5 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  5 mg
• Turkey (meat, without skin, raw)
  
  4 mg
• Swine, Sausage (lyoner)
  
  4 mg
• Swine, Ham (loin)
  
  4 mg
• Swine, Sausage (fresh sausage)
  
  3 mg
• Swine, Sausage (liver)
  
  3 mg
• Swine, Sausage (bologna)
  
  3 mg
• Swine, Loin
  
  3 mg
• Swine, Ham (uncooked ham, ripened)
  
  3 mg