Meats Low in Myristoleic acid (101st - 120th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, baked)
  
  6 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  6 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  7 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  8 mg
• Swine, Bacon
  
  9 mg
• Goat (meat, lean, raw)
  
  9 mg
• Cattle, Imported beef (rump, lean, raw)
  
  11 mg
• Swine, Sausage (frankfurter)
  
  11 mg
• Swine, Sausage (mixed)
  
  11 mg
• Sparrow (meat, with bone and skin, raw)
  
  11 mg
• Chicken (roast meat, canned with seasonings,)
  
  11 mg
• Rabbit (meat, lean, raw)
  
  12 mg
• Deer (meat, lean, raw)
  
  12 mg
• Swine, Sausage (semi-dry)
  
  12 mg
• Duck, wild (meat, without skin, raw)
  
  12 mg
• Pigeon (meat, without skin, raw)
  
  12 mg
• Cattle, Offal (uterus, boiled)
  
  13 mg
• Swine, Offal (kidney, raw)
  
  14 mg
• Swine, Sausage (vienna)
  
  14 mg
• Cattle, Offal (heart, raw)
  
  15 mg