Meats Low in Myristoleic acid (121st - 140th) (per 100 g edible portion)

• Horse (meat, lean, raw)
  
  15 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  15 mg
• Snapping turtle (meat, raw)
  
  15 mg
• Duck, domesticated (meat, with skin, raw)
  
  17 mg
• Japanese quail (meat, with skin, raw)
  
  17 mg
• Aigamo (meat, with skin, raw)
  
  18 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  19 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  19 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  19 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  21 mg
• Cattle, Offal (kidney, raw)
  
  23 mg
• Chicken (ground meat, raw)
  
  23 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  24 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  25 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  25 mg
• Cattle, Offal (rumen, boiled)
  
  26 mg
• Chicken, Offal (heart, raw)
  
  26 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  27 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  27 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  28 mg